MasterChef masterclass: Richard's baked fish 

By Sophie Thompson For Weekend

Published: 17:30 EST, 19 September 2014 | Updated: 17:30 EST, 19 September 2014

Emma Thompson's actress sister Sophie - this year's celebrity MasterChef winner- shares her family favourites

This is an incredibly easy midweek supper but is also absolutely delicious 

This is my husband’s favourite fish dish and is delicious with the baked sesame cauliflower.

Serves 4

• 4 chunky sustainable white fish fillets
• 3tbsp olive oil
• 1 small onion, chopped
• 900g (2lb) very ripe vine tomatoes
• 2 cloves of garlic
• 100g (3½oz) mushrooms, sliced
• A handful of basil, torn
• 1tbsp capers in brine, rinsed
• A handful of black olives, chopped
• Juice of half a lemon

For the baked cauliflower

• 1 cauliflower, cut into small pieces
• 3tbsp olive oil
• 2tsp cumin seeds
• 2tbsp sesame seeds, toasted

Preheat the oven to 180°C/fan 160°C/gas 4. To make a tomato sauce, score a cross in the skin of the tomatoes then place in a bowl and cover with boiling water. 

Drain, cool, then peel and chop the tomatoes. Sauté the onion in 2tbsp of the oil for 5-6 minutes until soft, then add the garlic to taste and cook for a couple of minutes more. Add the tomatoes and cook until thick. 

Meanwhile, sauté the mushrooms in the remaining oil for 4-5 minutes until golden. Add to the tomato sauce and simmer for 15 minutes then stir in the basil and capers. Place the fish in a baking dish and scatter over the olives, lemon juice and seasoning. Spoon over the tomato and mushroom sauce, cover with foil and bake for 20 minutes or so until the fish is cooked through.

To make the cauliflower, heat the oven to 200°C/180°C/gas 6. Put the cauliflower onto a roasting tray, slather with olive oil, add the cumin and season well. Roast for 25-30 minutes until tender and slightly browned. Toast the sesame seeds in a dry pan until lightly brown, shaking the pan to release their oil, and add to the cauliflower.