Cut the onions into half rings and sauté in the oil until translucent. Stir the saffron with the white wine (or water) and add. Put the onions in the bottom of a high gratin dish. Chop the tomatoes a little and add them with the juice. Pluck the basil leaves and put half of them on top. Cut the fish fillet into 2 cm cubes and spread evenly on top of the tomatoes. Season with salt and pepper and add the remaining basil on top. Top up with the stock so that the fish is just covered. Do not stir! Cook in the oven heated to 180-200 °C for 45 minutes. Stir only when serving.
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