Remove the stem of the tomatoes and immerse them in boiling water for about five seconds. Rinse the tomatoes with cold water, peel them, cut them in half and carefully squeeze out the seeds and juice.
Remove the peel from the onion, cut into small pieces and sauté in a little olive oil in a roasting pan. Place the tomato halves on top, season with salt and ground pepper. Drizzle with olive oil and cook in the oven at a low temperature – 120 °C – for 120 minutes. Constantly monitor the cooking process (lower the temperature if necessary), because the tomatoes should dry out slightly without turning brown.
Rinse the giltheads under cold water and dry them with kitchen paper. Put a small sprig of thyme and a bay spice in each fish form. Season the outside of the fish with salt and pepper, turn them in flour to the other side and then drizzle them on both sides with a little bit of olive oil (1).
Place the giltheads on the broiler of the oven heated to 220 °C and broil on both sides so that a lattice pattern appears on the skin of the fish. When the skin is crispy brown, turn off the broiler and finish cooking the fish in the oven at a slightly reduced temperature for a good ten minutes.
Mix freshly squeezed juice of one lemon with olive oil (2). Divide the baked tomato halves evenly among four preheated plates, then place a
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