Mediterranean Snapper with Roasted Tomatoes

Ingredients:

8 medium Roma tomatoes, halved
4 large potatoes, sliced thickly
1 large red onion
1 teaspn olive oil
4 cloves garlic crushed
1/3 cup chopped fresh chives
3 teaspn chopped fresh thyme
1.5 kg whole snapper cleaned and scaled
1/3 cup seeded black olives
1 cup dry white wine
1 cup lemon juice
1 teaspn sugar
1cup stale breadcrumbs, toasted

To Cook:

Place tomatoes, cut side up, on wire rack over baking dish.
Bake, uncovered, in hot oven 30 mins.
Cook potatoes in large pan of boiling water, uncovered, about 5 mins or until almost tender; drain.
Cut onion in half lengthways, slice into thick wedges.
Heat oil in large non-stick pan; cook onions, garlic, chives and thyme, stirring until onion is soft.
Make three diagonal slits on each side of the fish.
Place potatoes into large non-stick baking dish, top with onion mixture.
Place fish on top, place tomatoes and olives around fish.
Pour combined wine, juice and sugar over fish; sprinkle with breadcrumbs.
Bake uncovered, in moderate oven about 40 mins or until fish is just cooked through.