1In heavy bottom pan sauté the onion and minced garlic until translucent. Add the mixed olives and potatoes and cook for 5 minutes. Add 1 cup wine, fire-roasted tomatoes peppers, raisins and capers. Mix well and add salt to taste. Put the lid on and simmer until potatoes start getting soft, about 25 min.
2Preheat the oven to 350F.
3Clean the fish and pat dry. Lightly season it with salt and freshly ground black pepper.
4Transfer the mixture from the pan to a deep cooking dish. Place the fish on top of it. Scoop some of the mixture into the cavity of and 4-5 scoops to cover the orata completely.
5Cook for 20-30 minutes, depending the size of the fish.