| How To Cook: |
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1. Cut fish into even-sized pieces and season with salt and pepper.
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2. Slice the tomatoes, onion and aubergines finely.
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3. Put the fish and vegetables into a casserole and add the stock and olive oil.
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4. Cook in a slow oven (325°F) for 45 minutes.
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5. Serve with rice and other vegetables.
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