Halve a punnet of cherry tomatoes, chop a couple of handfuls of fresh mint, add 100g soaked raisins, a handful of rinsed capers and another of sliced black olives and mix in a bowl. Toast 100g pine nuts (you can add these now or at the end).
Spread the mixture atop the fish and bake in the over at 160C for about 35 minutes. Check the fish is white all the way though before presenting the dish to your guests for them to coo at. Slice and serve with a leafy salad and new potatoes.