Breaded Fish in Italian Tomato Sauce
Double-breaded, crispy fried fish is perfect if marinated in tomato sauce. The dish is inspired by Italian cuisine and uses its flavoring elements. It is recommended to wait at least 30 minutes before eating so that the tomato marinade can soak into the fish pieces a bit.
Preparation time: About 45 minutes
Level: Easy
Serves: two
Ingredients:
One skinless pike-perch fillet
15 ripe cherry tomatoes
200 ml tomato puree (passata)
1 large onion, sliced
6 medium garlic cloves, sliced
2-3 tbsp flour for breading
About 75 g breadcrumbs for breading
2 eggs, beaten, for breading
Sea salt and black pepper for seasoning the fish and sauce
A handful of chopped parsley for adding to the sauce
Cooking oil for frying
2 tbsp capers for adding to the sauce
3 tbsp balsamic vinegar
Sea salt and black pepper for seasoning
Dried oregano for seasoning
Preparation:
- To make the topping, slice the onion and garlic and fry in 2-3 tbsp cooking oil until slightly translucent. Cut the tomatoes in half and add to the pan. Pour in the tomato passata. Stir and simmer for about 15 to 20 minutes. Season with sea salt, black pepper, and oregano.
- Cut the fish into slices about 3.5 cm wide. Season the fish with sea salt and black pepper and coat in flour. Shake off any excess flour from the fish.
- Dip the fish pieces in the egg and then coat in breadcrumbs.
- Fry the fish pieces in cooking oil until they are nicely golden brown and crispy on both sides.
- Add water to the sauce if necessary if it is too thick.
- Place the fish pieces in the sauce and let stand for a while so that the fish can absorb the sauce’s flavor.
Serve warm or cold.
Ready!!
