Ingredients Jump to Instructions ↓

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Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Makes 4 servings.

  5. From ‘Raw Materials’ by Meryl Constance, Sydney Morning Herald, 1/19/93.

  6. Posted by Stephen Ceideberg; February 18 1993.


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