Clean fish and season it with a pinch of salt, cinnamom, clover and nutmeg.

In a saucepan, heat 1 dl of oil and sauté the onion and the garlic until golden light brown. Add the tomatoes, the celery and the zuchinni, season with salt and pepper and continue cooking for 20 minutes.

Place fish in a baking pan with the remaining oil and bake at 150 C for 10 minutes.

When done, remove from oven, place the vegetables and the olives and bake again for 5 minutes more,

Sprinkle with a pinch of Cayenne pepper to serve.