Preheat oven to 175 °C. Blanch the tomatoes, peel, seed and finely chop the flesh.
Chop the olives. Peel the onion and chop with the capers and garlic. Cut basil and mint into strips.
Season the fish slices with salt and pepper.
Coat an ovenproof dish with 4 tablespoons of olive oil and pour in the fish slices. Spread the onions, tomatoes, olives, capers and herbs evenly on the fish, season with pepper and salt and then drizzle the remaining olive oil over it. Then pour the wine over it. Cook in the oven on the middle rack for 45 minutes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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