Title: Fish with tomato & caper sauce
 Categories: Malta, Seafood, Ceideburg 2
      Yield: 4 Servings
 
      1    Text Only
 
  The sauce is the important element in this Maltese dish.  It can be
  served with fish cooked plainly in any manner++grilled, fried,
  poached, baked or barbecued.
  
  Chop 1 large onion and 4 cloves of garlic.  Fry gently in a
  tablespoon of oil until golden.  Add 1/2 kg of peeled and chopped
  ripe tomatoes (or use a 400 g tin), 1 tablespoon tomato paste, 1/2
  teaspoon sugar, juice of 1/2 lemon and salt and pepper to taste.
  Simmer for 15 minutes then add 3 tablespoons of capers, the zest of
  1/2 lemon and 2 tablespoons chopped mint.  Cook until the sauce is
  thick and serve with 4 portions of cooked fish.
  
  Makes 4 servings.