I took two perch weighing approximately 850 gr. Washed, cleaned from the inside of the films. To clean the scale makes no sense, it will dissolve during cooking. Part sliced onion rings and put on the bottom of the dish (I have a glass, oblong in shape, which is held especially for baking fish). Put onion on the fish.

Cut the tomatoes...

... and the second part of the onions into quarters.

Garlic finely chopped, put it in a Cup with salt and pepper, squeezed the juice of half a lemon and poured 50 ml of olive oil.

All this is thoroughly mixed.

Saffron filled with boiling water and let stand 10 minutes.

Tightly overlaid the fish, quartered onion and tomato slices to top. Poured saffron infusion, and then with a mixture of garlic with the lemon juice and oil. The form put in the oven pre-heated to 140-150 degrees for 1 hour and 20 minutes. Such a long time need in order to develop new flavors and all of our ingredients enriched with tastes of their neighbors. To do this, the oven during cooking, it is better not to open. Don't worry, the fish will not dry up and the onions and tomatoes is the only benefit.

So here is the beauty.

Bon appetit.