Palometa recipe with tomato sauce

Ingredients to make Palometa with tomato sauce:

• A pomfret between 1 and 1.5 kilos.
• 1 large onion.
• 1 clove garlic.
• 1 large can (1 kilo) of crushed tomato to make.
• 1 glass of olive oil of 0’4º.
• 1 glass of olive oil of 1º.
• 1 glass of white wine.
• I jumped.
• 1 tablespoon of sugar or a saccharin.
• Chopped parsley.

How to make Palometa with tomato sauce:

1. We clean the pomfret by removing the fins and scales, thoroughly clean its interior and decapitate. We cut it into thick slices, which we pass through water to finish cleaning and reserve.
2. Meanwhile, in a wide-bottomed casserole, sauté an onion cut into julienne strips (in strips) and a clove of garlic in 1º olive oil.
3. When the onion is poached (that is, the onion is transparent), add a can of crushed natural tomato, a glass of white wine, salt and sugar or saccharin to remove the acidity of the tomato.
4. Let it boil for about 15 minutes and pass through the potato mill and fine strainer so that a fine tomato sauce remains.
5. Flour the fish and fry in 0’4º olive oil, browning them in a frying pan with little oil.
6. Once the fish is fried, we introduce it into the sauce and let it boil.
7. The pomfret will be done when the central bone separates from the meat.
8. We serve sprinkles on them chopped parsley.