Sorrento baked fish

Lightly spray a baking dish with oil and preheat oven to 180°C. Place 1 x 150g white fish fillet in the baking dish and top with 1 tbs white wine, 6 black olives (pitted, sliced), 50g cherry tomatoes (halved) and 1 tsp baby capers. Cover with foil and bake for 20 minutes. Serve fish with 150g steamed kipfler potatoes (halved lengthways) and steamed green beans. Garnish with fresh flat leaf parsley (finely chopped).