Fish with Tomatoes, Olives Recipe
500g fillet of fish: tilapia, perch, pangasius, etc.
300 g tomatoes
150 g onion
50 g olives or olives
2-3 tablespoons flour
Salt, pepper, herbs — to taste
First, the fish cut into small pieces. Then, beat the egg with a little salt and pepper. Boned pieces of fish in it, and then crumble them in flour. In a frying pan warm up the oil and fry the fish for about 5-7 minutes on each side. Finely chop the tomatoes cut into cubes. Olives cut into circles, greens grind. In vegetable oil fry the onion, add the tomatoes and simmer for about 5 minutes. When a fish spread the sauce, as desired salt and pepper.