The skin of the fish is removed and portions are arranged in a row in an oiled pan fire. In oil fry the chopped onion until yellow, add boiled, peeled and cut into pieces of tomatoes, cloves, salt and stew until the mess from time to time mix. Add chopped olives, parsley and celery, capers, pepper and spread the mixture over the fish. Baked under a cover in a moderate oven until soft (about 25 minutes). The fish is served hot.