Greek fish fillet from the oven

Ingredients for 2 servings:

• 350 g fish fillet(s), white halibut
• 1 tsp oregano
• 1 tsp rosemary
• 2 m.-sized onion(s)
• 3 large tomatoes
• 4 pinches of salt
• 1 pinch of pepper
• 1 cup olive oil, approx. 60 ml
• 1 cup of water, approx. 240 ml
• Ouzo or white wine, optional
• 1 bunch of parsley

Instructions

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

Cut the fish fillet into portion-sized pieces. Marinate for about 15 minutes with about 1 teaspoon of olive oil, rosemary, oregano, and pepper, and perhaps a few splashes of ouzo or white wine. In the meantime, finely chop the parsley and slice the onion. Cut the tomatoes into pieces and puree them with about 2 tablespoons of water, the salt, and about 2 teaspoons of olive oil. Preheat the oven to 180°C (top/bottom heat). Brush an ovenproof dish with oil. Place the marinated fish fillets in it. Sprinkle with the parsley and arrange the onion rings. Carefully pour the remaining olive oil over the fish. Finally, pour the tomato sauce over the fish. Spread the remaining water down the sides of the dish. Bake on the bottom rack of the oven for about 1 hour. Recommended side dishes include roasted potatoes, zucchini, and tzatziki.