How to make
The tomatoes are parboiled with boiling water, peel them and cut them into cubes.
Fry the finely chopped onion in a pan with olive oil until caramelized. Add the tomatoes, cloves, salt and stew until it becomes a mush of medium density.
Occasionally stir, to prevent burning. Chop the olives, celery and capers and add them to the tomatoes. Sprinkle with parsley and season with black pepper and salt, if necessary.
Arrange the fillets in a greased baking dish and pour on the mixture from the pan. Cover with foil and bake for about 20 minutes in a 430°F (220 °C) oven.
