Fish are razporva in length and is cleaned from the underlying bone and skin. Cut into pieces 2 cm thick along and taste. The tomatoes are peeled, cleaned of seeds, cut into small pieces and sauté in olive oil, add the capers and bisected olives, parsley, thyme, salt and pepper. Stews another ten minutes, stirring often. Half of steamed vegetables are spread in a baking dish, top allocate fish fillets and cover with the rest of the mixture. Bake in an oven at 180 ° C