Ingredients
4 fresh cod steaks
800g peeled tomatoes
150g peeled onions
60g black olives
30g capers
25g tomato paste
Fresh basil
Garlic
Olive oil
Glass red wine

Method

To prepare the sauce, chop the onions and garlic. Heat some olive oil and lightly fry the onions.

Chop the tomatoes. When the onions are just about done, add the tomato paste and tomatoes to the pan. Add the red wine and simmer for 20 minutes.

Add sliced black olives, capers, grated lemon rind and chopped fresh basil. When ready, set aside. In another saucepan heat some olive oil, pass the fish through the flour and fry on both sides till golden in colour. No need to be cooked from inside.

Put the sauce at the bottom of an earthenware dish with the fish on top.

Cook in a moderate heat oven for 25 minutes.

Anton Dougall is an Expert on Maltese food.

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