Baked fish with potato

Ingredients     2 onions, halved, thinly sliced     2 tbsp olive oil, plus extra for garnishing     2 garlic cloves, finely chopped     3 potatoes, boiled, thinly sliced     Salt and freshly ground black pepper, to taste     675g thick fish fillets, skinned     1 bay leaf     1 sprig thyme leaves     3 tomatoes, skinned, thinly sliced     2 tbsp orange juice     1/2 tsp saffron strands, soaked in 4 tbsp boiling water Preparation Heat a heavy saucepan, add oil and sauté onions and garlic until onion turns golden brown. Layer half the cooked potato slices in a large baking dish. Top the potato layer with half the sautéed onions and season with salt and pepper. Arrange fish fillet on onions and tuck the thyme and bay leaf in between the fish fillet. Top with tomato slices and the remaining onions and potatoes. Pour orange juice and dissolved saffron over, then season with salt and pepper. Drizzle olive oil over and bake uncovered in a preheated oven at 190?C. Bake for 30 minutes until the potatoes are tender and the fish is cooked. Transfer to a serving dish and serve immediately.