• 1 kg sole or John Dory in fillets
• 1/2 tsp each of ground cinnamon, clove and nutmeg
• 150 ml olive oil
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 ripe tomatoes, cut into small cubes
• 1 stalk celery, finely, chopped
• 1 courgette, finely sliced
• 50 g black olives, stoned
• 1 pinch cayenne pepper
• Salt and pepper

- Wash the fish and season with a little salt and the cinnamon, clove
and nutmeg.

- Heat 100 ml oil in a frying-pan and fry the onion and garlic until
beginning to turn brown. Add the tomatoes, celery and courgette,
Season with salt and pepper and continue frying for a further 20
minutes.

- Place the fish on a baking tray with the rest of the oil and cook in a
pre-heated oven at 150°C for 10 minutes.

- Take out of the oven, place the vegetables and olives around the
fish and return to the oven for 5 minutes more.

- Sprinkle with a pinch of cayenne pepper and serve.