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1
Soak a 3-litre (3-quart) terracotta baking dish and its cover in water for about 15 minutes. If you are not using a terracotta dish, preheat the oven to 200u00b0C (400u00b0F) with the rack in the middle position (see note).
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2
In a skillet over medium heat, caramelize the onions in oil. Season with salt and pepper. Add the garlic and continue cooking for 1 minute. Set aside.
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3
Remove the terracotta dish and cover from the water.
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4
Cover the bottom of the dish with one quarter of the potato slices.
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5
Add half the tomatoes and olives. Season with salt and pepper.
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6
Cover with another quarter of the potatoes. Cover with the onion and garlic mixture.
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7
Cover with another quarter of the potatoes, and then lay the fish on top. Season with salt and pepper. Cover with the remaining potatoes, tomatoes and olives.
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8
Add the broth. Adjust the seasoning.
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9
Cover the dish and place it in the centre of the oven. Turn the oven on to 200u00b0C (400u00b0F). Bake until the potatoes are tender, about 1 1/4 hours. Let stand for 15 minutes and serve.
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10
*Note: If you do not have a terracotta dish, you can use any ovenproof covered baking dish. In that case, preheat the oven and reduce the cooking time to about 1 hour.
