Palometa (Japuta) con Salsa de Tomate

Name: Palometa (Japuta) con Salsa de Tomate (Ray’s bream, fried and served in a tomato sauce)
Yield: Serves Six
Cuisine: Spain
Ingredients: tomatoes, 1 kg (2 lb), quartered; sugar, ½ tsp; a clove of garlic, finely chopped; a sprig of parsley, chopped; also needed for the sauce; an onion, finely chopped; olive oil for frying the fish and for the sauce; olive oil for frying the fish and for the sauce; a clove of garlic, crushed; olive oil for frying the fish and for the sauce; Ray’s bream, 2 or 3; salt

Ray’s bream, fried and served in a tomato sauce

Preparation info

Serves
Six

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Ingredients

Ray’s bream, 2 or 3
weighing 1 kg (3 lb) uncleaned

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Start by preparing the sauce. Heat 50 ml (3 tbs) olive oil in a pan, add the onion, chopped garlic and parsley and fry these until they are just turning brown; then add the tomatoes and sugar. Cook gent