Scabbard fish in tomato sauce

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 10
Servings 4


  • 1
    scabbard fish or kingklip, filleted
  • salt and milled black pepper to taste
  • 6
    cloves garlic, crushed
  • 2
    bay leaves
  • flour for coating fish
  • olive oil for frying
  • 3
    ripe tomatoes, finely diced
  • 5
  • 100
    apple cider vinegar


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.

Read more on: fish/seafood  |  shallow-fry

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