Ingredients: (for 4)
Pomfret, Sole,etc – 500 gm
Fat – 50 gm
Celery – 115 gm
Onions – 115 gm
Capsicum – 115 gm
Refined flour – 30 gm
Tomatoes – 225 gm
Pepper – a pinch
Bay leaves – 1
Cloves – 1
Cayenne pepper – a pinch
Clean, wash, fillet and skin fish.
Place in a well-greased baking dish.
Chop onions, capsicum (remove seeds) and celery.
Blanch tomatoes and make a purée.
Melt fat. Add onions, celery and capsicum. Cook until tender but not brown.
Blend in the flour.
Add tomato purée and seasonings and cook, stirring constantly until thickened. Remove bay leaves and cloves.
Pour sauce over fish.
Bake, retain heat at 175’C (350’F) for about 30 minutes or until tender.