Baked Pilchards with Tomatoes

1kg (Approx 2lb) pilchards
olive oil
handful of finely chopped parsley
3 or 4 finely chopped tomatoes
1 grated onion
salt and pepper

Wash the fish and remove the insides.
Season them and arrange in an oiled oven dish.
Mix together the tomato, onion and parsely with about 5 tbs of olive oil, Spread the mixture over the fish.
Bake on a high temperature, about reg 6 or 7 for the first 20 minutes. Reduce the heat to 3 or 4 and cook for a further 30 minutes.