Summary

Ingredients

• 4 fish (s), each 00 g, ready to cook
• 2 medium onion (s), red
• 4 medium potato (s), peeled
• 16 cocktail tomatoes
• 4 clove (s) garlic, peeled
• 1 lemon (s) or small sprigs Mediterranean herbs
• 80 g olives, pitted black
• 30 g capers, small ones
• 50 g raisins, seedless as thick as possible
• 1 handful pine nuts
• some olive oil
• Sea salt, coarse
• pepper

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Instructions

1. Put some olive oil in a large ovenproof pan or in the juice pan of the oven.
2. Peel the onions and cut into large pieces, cut the potatoes into 1.5-2 cm cubes, wash and halve the cocktail tomatoes and peel the cloves of garlic. Spread everything in the pan.
3. The fish scale if necessary for the variety e.g., with sea bream. Then wash off with cold water and pat dry, including the inside of the abdomen. Put Mediterranean herb sprigs in the fish belly or alternatively lemon wedges. Place the fish side by side in the pan, if possible with their belly down. Place in the oven at 175 ° C on the middle rack for approx. 30 minutes (a little longer for big fish).
4. Then take the pan out of the oven and distribute the raisins, capers, olives, pine nuts, some coarse sea salt and coarsely ground pepper evenly in the pan, but do not leave it on the fish (it burns). Put again in the oven at the same heat and shelf position for approx. 15 minutes.
5. Take out of the oven and serve. Possibly warm up the plates beforehand, otherwise everything cools down very quickly.