(Serving 2 )
500 gr white fish fillets 25 gr flour, seasoned with salt and pepper
3 tablespoons olive oil
2 large tomatoes, peeled and diced or _ can diced tomatoes
Chilli pepper
Green pepper, chopped
2 cloves garlic, crushed
1 tablespoon tomato purée
Cut the fish into largish pieces and coat in flour.
Heat the oil in a casserole, add the fish and cook ontil golden all over.
Remove fish and set aside.
Add to the casserole tomatoes, chilli, green pepper, garlic, salt and pepper. Cook until near boiling and add the fish.
Cover and cook over gentle heat for 20 minutes.
Stir in the tomato purée and cook for 5 more minutes.
Serve with toasted bread.
