Whole Bream with Tomatoes Recipe

cooking time: 10 minutes

Ingredients

• 1 bream (680 grams) cleaned

• salt

• flour

• 4 tablespoons oil

• 1 clove garlic, crushed

• 227 grams ripe tomatoes, skinned and quartered

• 1 teaspoon sugar

• 1 teaspoon sherry

• 1 teaspoon corn flour

• 570 ml  water

• 14 grams spring onions
   

Method

1. Make a few light incisions, slantwise, on both sides of fish, taking care not to cut too deep.
2. Sprinkle with salt and dredge with flour.
3. Heat oil in a pan and cook fish gently until brown (4-5 minutes).
4. Remove and keep hot.
5. Pour off excess oil from pan, add garlic and tomatoes.
6. Blend sugar, sherry and corn flour with the water and add to the pan.
7. Simmer for 2 minutes.
8. Meanwhile cut the spring onions into 2-inch strips, then with a sharp knife slice them lengthwise.
9. Pour the sauce over the fish, sprinkle with spring onions and serve.

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