Recipe - Fish With Tomato And Caper Sauce

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The sauce is the important element in this Maltese dish. It can be
served with fish cooked plainly in any manner++grilled, fried,
poached, baked or barbecued.

Chop 1 large onion and 4 cloves of garlic. Fry gently in a
tablespoon of oil until golden. Add One half kg of peeled and chopped
ripe tomatoes (or use a 400 g tin), 1 tablespoon tomato paste, 1/2
teaspoon sugar, juice of One half lemon and salt and pepper to taste.
Simmer for 15 minutes then add 3 tablespoons of capers, the zest of
One half lemon and 2 tablespoons chopped mint. Cook until the sauce is
thick and serve with 4 portions of cooked fish.

Makes 4 servings.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/19/93.

Posted by Stephen Ceideberg; February 18 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip