INGREDIENTS

INSTRUCTIONS

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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.  From "Raw Materials" by Meryl Constance, Sydney
Morning Herald,  Posted by Stephen Ceideberg; February 18 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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