How to make
Cut the fillets are into portions and salt to taste, flavour them with black pepper, pour on a little lemon juice and put them in the refrigerator for 1-2 hours. The olives are sliced into circles, the tomatoes are peeled and mashed (or grated) and the garlic is finely chopped.
Heat a little bit of oil to fry the fish pieces for 1-2 minutes on both sides, remove and arrange them in an oven dish. In the same oil, fry the garlic and olives for about 5 minutes, add the tomatoes and boil until the sauce thickens a bit, but not completely.
Add oregano, all-purpose spice for fish and basil, remove from the heat and pour it over the fish. Bake in a preheated moderate oven.
