Method

• Heat the oven to 200C
• In a sauté pan, heat 1 tablespoon of olive and add the onion
• Season with salt and pepper, and sauté over low heat until the onion has wilted and started to turn translucent; be careful not to let it brown
• Add the red wine vinegar to the pan and shake it briefly, then transfer everything to the bottom of a medium-sized baking dish
• Wipe the pan with a paper towel to clean it, then place it back over low heat and add the remaining tablespoon of olive oil
• Dump the breadcrumbs into the pan and stir to completely coat them with the oil
• Transfer the breadcrumbs to a small bowl to cool slightly
• Wash the herbs, pat them dry, and finely chop them
• Add them to the bowl with breadcrumbs, and season everything with a small pinch of salt and a few grinds of black pepper
• Lay the portioned fish on top of the onions and season with a bit more salt and pepper
• Distribute the breadcrumb-herb mixture evenly on top of the fish
• Add the white wine or water to the pan and scatter the olives around the dish
• Bake the fish for 10 to 20 minutes, depending on the thickness of the fish; it should be cooked through but still moist; check the pan after 10 minutes and add a bit more water or wine if necessary
• Serve immediately