Slice the fish into 2 cm slices. Remove the head and tail, preserve them for a fish head soup. The recipe will follow soon.
Slice the whole pineapple into 2 cm slices, leave its skin on. Cut every slice into quarters.
Put the fish and pineapple slices into a bowl. Sprinkle some olive oil and lemon juice over. Grind some salt, black pepper. I have also grind some very nice fish condiments, mostly herbs and dried vegetables. Stir them gently and leave them for 5-10 minutes.
Lay the fish and pineapple slices into an oven tray, bake them for about 20 minutes at 180 C.
Chop the green onions and garlic.
Cut the tomatoes into quarters.
Add the chopped garlic, green onions, quartered tomatoes and oyster mushrooms on top of the fish-pineapple tray.
Bake them for another 20-25 minutes until the mushrooms are roasted a bit and the tomatoes are well wilted.
Remove the tray from oven and serve while still hot.