Scabbard fish in tomato sauce

Name: Scabbard fish in tomato sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 kg fish or kingklip; salt and freshly ground black pepper to taste; 6.00 garlic cloves, crushed; 2.00 bay leaves; flour for coating; olive oil for frying; 3.00 tomatoes ripe, finely diced; 5.00 ml sugar; 100.00 ml vinegar apple cider

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

1.00 kg	fish — or kingklip
	salt and freshly ground black pepper — to taste
6.00	garlic — cloves, crushed
2.00	bay leaves
	flour — for coating
	olive oil — for frying

SAUCE

3.00	tomatoes — ripe, finely diced
5.00 ml	sugar
100.00 ml	vinegar — apple cider

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Method:

Cut fish fillets into 2 cm thick slices, each about 6 cm long. Season with salt, pepper, crushed garlic and top with bay leaves. Set aside for 30 minutes.
Add tomatoes, sugar and vinegar and set aside for a further 30 minutes.
Dip fish slices in flour to coat them, then fry them on both sides in olive oil. Drain.
Remove pan from stove and add tomato and vinegar mixture. Return to stove and bring to boil.
Arrange fish on a platter.
Serve with braised or boiled potatoes and stewed beans with spoonfuls of tomato sauce poured over to moisten them.