Clean and debone the fish. Treat the fillets with salt and marinate them with wine – allow about 1 hour to cool. Chop the cleaned onion finely and stew in the oil.
The tomatoes are peeled, cut and added to the onion and sautéed. Let the mixture cool add the finely chopped parsley and the crushed garlic and salt. Grate cheese on top.
The fillets are dried, rolled in flour and fried in oil. Arrange in a baking dish and cover with the vegetable mixture. Bake at medium heat.