2 onions (thinly sliced)
2tbsp olive oil, plus extra for garnishing
2 garlic cloves (finely chopped)
3 potatoes (boiled, thinly sliced)
Salt and freshly ground black pepper, to taste
675g thick fish fillets (skinned)
1 bay leaf
1 sprig thyme leaves
3 tomatoes, skinned, thinly sliced
2tbsp orange juice
1/2 tsp saffron strands, soaked in 4tbsp boiling water

Method:

• Heat a heavy saucepan, add oil and saute onions and garlic until onion turns golden brown.
• Layer half the cooked potato slices in a large baking dish.
• Top the potato layer with half the sauteed onions and season with salt and pepper.
• Arrange fish fillet on onions and tuck the thyme and bay leaf in between the fish fillet.
• Top with tomato slices and the remaining onions and potatoes.
• Pour orange juice and dissolved saffron over, then season with salt and pepper.
• Drizzle olive oil over and bake uncovered in a preheated oven at 190 degrees Centigrade.
• Bake for 30 minutes until the potatoes are tender and the fish is cooked.
• Transfer to a serving dish and serve immediately.