Serves 4 Prep Time 5 minutes Cooking Time 20 to 25 minutes

4 tablespoons olive oil, divided
2 white onions, sliced into thin half-moons
7 to 8 cloves garlic, finely chopped
1 (800-gram) can chopped tomatoes
salt and pepper, to taste
2 (250-gram) sole fillets (or fillets of any white-fleshed fish)
1/4 cup mayonnaise

1 Preheat oven to 350°F.

2 Heat a saucepan or large skillet over medium-high heat. Add 3 tablespoons olive oil. When the oil is hot, add onions and garlic. Sauté until the onions are soft and translucent.

3 Add tomatoes and cook until much of the liquid has evaporated, the sauce is thick and pulpy, and the oil has separated from the tomatoes. Season with salt and pepper. Set aside.

4 Pat fish fillets dry and place them in a baking dish. Drizzle remaining olive oil on top. Season with salt and pepper. Spoon tomato sauce over the fillets until covered. Top with dollops of mayonnaise. Slightly swirl the mayonnaise and tomato sauce together.

5 Bake fish in the preheated oven for 30 minutes or until fish is done. You’ll know your fish is done when the flesh flakes easily when pierced with a knife.