Preheat the oven to 190C, 375F, Gas 5

Peel and crush the garlic, chop the olives, anchovies and oregano.

Mix together in a small bowl with a splash of olive oil

Place the fish in an ovenproof dish

Top the fillets with some of the olive mixture.

Cut the lemon in half and squeeze the juice over the fish.

Cut the remaining half into thin slices and add to the top of the fish

Add the cherry tomatoes to the dish and drizzle with olive oil and season with salt.

Bake for 25 minutes until the flesh is white and firm

To make the tahini sauce peel and crush the garlic.

Mix with the other ingredients and a couple of tablespoons of water to get a sauce which has the consistency of cream.

Season with salt

When cooked scatter with fresh oregano and drizzle with the tahini sauce.