Roasted Tomato Slices
Lay the fish fillets on a lined baking sheet, drizzle with olive oil and season with salt and pepper. Rinse the cilantro, shake dry, chop coarsely and shower over the fish.
Bake in a preheated oven on the middle rack at 200°C (approximately 400ºF / gas mark: 3-4) for 8-10 minutes.
Rinse the tomatoes and cut into slices. Rinse the orange, pat dry and grate the zest. Rinse the scallions and cut into pieces.
Heat some olive oil in a nonstick skillet and sauté the tomato slices and scallions for 3-4 minutes. Add the orange zest and currants and toss briefly. Squeeze the juice from the orange and drizzle over the tomatoes. Season with salt and pepper and serve with the redfish fillets.