Cut the onion into strips, fry in oil without changing color, add white wine, wine vinegar, sugar and bring to a state of caramelization. At the end, add Tajik olives and pitted olives.
Prepare miso sauce from light miso paste and mirin sauce, mix, heat in a saucepan and then cool.
Leave toothfish in miso sauce for a couple of minutes and bake at 180 degrees for 8-9 minutes.
Put the caramelized onions on a plate, next to the tomato salsa from chopped tomatoes, and the finished fish on top.