Clean the fish and salt them. Halve each fish down its length. Heat up the oven.
Roll the pieces in flour and arrange them in a pre-greased and heated oven dish.
Bake 10-15 min. Add the tomato juice, chopped carrots and pickles, frozen peas and olives.
Pour in 1 cup water and bake until ready. The fish fillets need to take on a brown-golden color.
Sprinkle with black pepper and finely chopped garlic.