Fish in Tomato Sauce

A dish from my childhood. My mother used to make it quite often. At the time, I didn't eat fish and couldn't appreciate how delicious this dish was. As we know, our tastes change as we get older. I not only eat fish now, but also cook it. Of course, it's not quite as delicious as when my mom makes it, but it's still pretty good. I hope my children will love this dish too... once they learn to eat fish))) 

In the original recipe, my mom used pieces of hake with the bones in. This time, I used cod. I especially love this dish on the second day, straight from the refrigerator. This fish is particularly delicious when served cold.

Ingredients

• 700 g white fish

• Salt, flour

• 2 medium onions

• 1 medium carrot

• Vegetable oil for frying

For the Sauce

• 1 tbsp flour

• 2 tbsp tomato paste

• 2–3 cups boiling water

• 1/2 tsp salt

• 2 tbsp sugar

Steps

1. Cut the fish into medium-sized pieces and season lightly with salt

2. Dredge each piece in flour and fry in a skillet with vegetable oil over medium heat until cooked through

3. Transfer the fish to a serving dish

4. Dice the onions

5. Grate the carrot using the large holes of a box grater

6. Sauté the onions in vegetable oil until softened

7. Add the grated carrot and cook until the onions are golden

8. Add the flour and stir

9. Add the tomato paste and stir

10. Gradually add the boiling water, stirring constantly, until a thick sauce forms

11. Add the salt and sugar and simmer the sauce for 2–3 minutes

12. Pour the sauce over the cooked fish