Redfish in the oven with an oil and oregano dressing

Defrost the fish, remove the scales with your hands and wash the slices thoroughly.

Sprinkle each slice with vinegar and place them in a baking tray (the slices should be placed in the baking tray forming a layer).

Add all the liquids as well as the garlic.

Season the slices with salt, one by one and add pepper and oregano.

Bake at 180°C in a preheated oven on the middle rack for 45 minutes. Half an hour from the moment that you put the fish in the oven, turn the slices over carefully using a wooden spatula.

Serve with onion cut into rings and sprinkled with vinegar, finely chopped parsley and cherry tomatoes cut in half and sprinkled with balsamic vinegar.