Fish Ligurian style

Ingredients for 4 servings:

• 4 fish(s), 400 g each, ready to cook
• 2 m.-large onion(s), red
• 4 m.-sized potatoes, peeled
• 16 cocktail tomatoes
• 4 garlic cloves, peeled
• 1 lemon(s) or small Mediterranean herb sprigs
• 80 g olives, pitted black
• 30 g capers, small
• 50 g raisins, preferably thick seedless
• 1 handful of pine nuts
• some olive oil
• Sea salt, coarse
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

whole fish, such as sea bass, sea bream or striped bass

Pour a little olive oil into a large ovenproof skillet or the roasting pan in the oven. Peel and roughly chop the onions, cut the potatoes into 1.5-2 cm cubes, wash and halve the cherry tomatoes, and peel the garlic cloves. Spread everything in the pan. Scale the fish if necessary, e.g., with sea bream. Then rinse with cold water and pat dry, including the inside of the belly. Insert Mediterranean herb sprigs into the belly of the fish or, alternatively, lemon slices. Place the fish side by side in the pan, belly-down if possible. Place in the oven at 175°C (convection oven) on the middle rack for about 30 minutes (slightly longer for thick fish). Then remove the pan from the oven and evenly distribute the raisins, capers, olives, pine nuts, a little coarse sea salt, and coarsely ground pepper in the pan, but do not let them sit on top of the fish (they will burn). Return to the oven at the same heat and shelf height for about 15 minutes. Remove from the oven and serve. Warm the plates beforehand if necessary, otherwise everything will cool down quite quickly.