First of all rinse the fish fillets under cold running tap water. Then pat them with kitchen paper until dry.

Put the fish in an oven dish and sprinkle generously with some olive oil and the chopped garlic. Season with pepper and salt.

Then bake the fillets in a preheated oven at 356°F (180°C) for 30 minutes until cooked. In the meantime place a pan of water over high heat until boiling. Then add the tomato to the hot water for 15 seconds and remove.

Immediately cool under cold running tap water. With a sharp knife remove the tomato skin. Then chop the tomato and remove the seeds. Keep 1 tbsp of diced tomato aside for garnish later. Put the chopped tomato flesh in a blender and add the red wine vinegar and the olive oil.

Pulse into a smooth vinaigrette. Season with a little salt to taste. Pour the blended tomato mix in a bowl. Add the chili powder and extra olive oil to taste. Mix well.

Then pour it through a sieve and catch the vinaigrette in a bowl.

Chill it in the fridge until later. Toast the bread slices. Remove the cooked fish fillets from the oven.

Put the toast onto plates. Drizzle lightly with the tomato vinaigrette. Then top with the cooked fish. Sprinkle with more tomato vinaigrette. Finish with the diced tomato and the freshly chopped mint. Serve immediately.