Congrio fish baked with tomatoes

Ingredients

• congrio fish - 200 g
• Pilatti tomatoes - 100 g
• tajarian olives - 20 g
• olives - 20 g
• capers - 7 g
• good ripe tomatoes - 20 g
• olive oil - 10 g
• green onions - 5 g
• salt - 2 g

Cooking

Step 1

Cut the fish fillet into three equal pieces, fry in a pan with olive oil until golden brown.

Step 2

Separately, prepare the sauce, for this, stew the Pilatti tomatoes in a pan, add olives, olives, capers. At the end put sliced ripe tomatoes.

Step 3

Put the sauce on a plate first, then the fish, garnish everything with chopped green onions.