Oven: 200°C / 180°C fan forced, pre-heated

Brush the base of the casserole with ½ tablespoon of the olive oil then add the fish in a single layer.

Combine the remaining 1½ tablespoons of olive oil with the crushed garlic, lemon zest, chopped herbs, breadcrumbs and season with ½ teaspoon of salt and pepper.

Top the fish fillets equally with the crumb mixture and press it down gently.

Place the casserole into the pre-heated oven and cook for 15-18 minutes until the topping is golden brown and crisp and the fish is cooked through. The timing will depend on the variety and thickness of the fish.

Put the cherry tomatoes into a bowl with the teaspoon of olive oil, garlic, bay leaves and some seasoning and toss together. 10 minutes before the fish is ready, remove the pan from the oven and scatter the tomatoes and garlic around the fish, tucking the bay leaves under the tomatoes so that they don't brown too quickly. Return to the oven for the remainder of the cooking time.

Whilst the fish is cooking make the caper mayo.

Coarsely chop the capers and mix together with the mayonnaise, mustard, lemon juice and parsley. Decant into a small serving bowl.

Serve the baked fish in the casserole accompanied by the caper mayo and lemon wedges.

Cook's notes: This recipe is suitable for many types of large, firm fish. Try less recognised varieties such as Pollack or hake which are members of the cod family and often less expensive. Or perhaps mahi-mahi fish from the sub-tropical waters which has lean, meaty flesh that turns white when cooked.