1 Preheat the oven to 180°C, 374 F, gas 5.
2 Thoroughly wash and slice the potatoes. Place in a heat resistant baking dish.
3 Pour the vegetable broth over the top. Season with salt and pepper. Bake in the oven for approximately 15 minutes.
4 Peel and finely chop the onion.
5 Rinse the fillets, pat dry and chop into pieces.
6 Remove the dish from the oven. Turn the potatoes. Add the onion, tomatoes, fish and olives. Season with salt and pepper. Drizzle with the lemon juice and olive oil.
7 Continue cooking for another 15 minutes (add a little broth if necessary). Garnish with parsley and serve.