Line the bottom of a pyrex dish with sliced tomatoes, onions and kamias.
Pour in half of the olive oil and arrange a layer of fish fillet.
Sprinkle salt and pepper on both sides.
Add remaining tomatoes, onions and kamias on top of the fish fillets.
Sprinkle with salt and the remaining half of the olive oil.
Bake at 350 °F for 45 minutes or until fish is cooked.
Serve hot with steamed rice. Serves 6.