Baked Fish in Spiced Tomato Sauce (Chakapuli-Inspired)

1. Prep and Oven Preheat

1. Preheat your oven to 200°C (400°F / gas mark 6).
2. Pat the fish fillets dry with paper towels, season lightly on both sides with a pinch of salt and black pepper, and set aside.

2. Build the Spiced Tomato Base

1. Set an oven-safe skillet (or a standard wide frying pan) over medium heat and warm the olive oil.
2. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
3. Stir in the minced garlic, ground coriander, chili flakes, and sliced green chili (if using). Sauté for 1 minute until fragrant.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer rapidly for about 2 minutes to reduce slightly.
5. Add the canned crushed tomatoes, sugar, 1 teaspoon of salt, and a crack of black pepper. Bring to a gentle simmer, then turn the heat to low and cook for 6 to 8 minutes until the sauce thickens and melds together.

3. Fold in the Herbs and Assemble

1. Stir the lemon juice, half of the fresh chopped tarragon, and half of the chopped dill directly into the simmering sauce. Taste and adjust the seasoning with extra salt if needed.
2. If your skillet isn't oven-safe, pour the sauce into an ovenproof baking dish. If it is oven-safe, keep everything in the pan.
3. Gently nestle the seasoned fish fillets into the sauce so they are partially submerged. Spoon a thin layer of sauce over the tops of the fillets and arrange the lemon slices between them.

4. Bake and Finish

1. Transfer the dish to the middle rack of the preheated oven. Bake uncovered for 12 to 15 minutes, depending on the thickness of the fish, until the flesh is completely opaque and flakes easily with a fork.
2. Remove from the oven and immediately shower the dish with the remaining fresh tarragon and dill.
3. Serve piping hot straight from the dish alongside steamed rice, boiled baby potatoes, or thick slices of crusty bread to catch the aromatic, herb-rich sauce.