Here it is.
1. Take salmon. I used a side because I was feeding four people, but you can adjust this very easily to accommodate the number of people you're feeding. Put in a baking dish or on a piece of heavy duty foil.
2. Take some vine-ripened tomatoes and chop roughly - no need to peel or seed. You'll need enough to cover the top of the salmon you're making.
3. Put the chopped tomatoes into a bowl and add salt & pepper to taste, some dried herbs like oregano, thyme, basil, some finely chopped scallions or shallots or onion of some description, some fresh garlic to taste.
4. Pour over this some good quality olive oil, just to coat - you're not making a salad dressing with it. Over this, squeeze some fresh lemon juice to taste.
5. Spread this over the salmon evenly. If using the baking dish, cover well with foil and bake until salmon is cooked through. If you're just using foil, fold it around the fish firmly into a nice package and cook until done.
I served this with rice and a green salad.
Notes to the readership.
- You could use halibut, cod, or many other types of fish for this, including large shrimp.
- If fresh tomatoes are not available, canned ones are fine; just drain off the juice. But don't chuck the juice! Save it and put it in soup or something.
- Feel free to play around with the herbs. This has a distinctly Italian flavour to it with the oregano etc., but dill would be nice, too.