sturgeon (fillet) – 600 g
tomatoes – 200 g
onions – 3 heads of
garlic – 2 cloves
pepper green hot – 1-2 pod
dry white wine – 100 g of
vegetable oil – 100 g of
tomato paste – 3 tbsp. tablespoons
parsley – 5 sprigs of
Prepared fish fillets with salt and pepper and fry on both sides at the half rate of oil until golden brown.
For the sauce, sauté the tomato paste on the part of the oil. Tomatoes peel, rub through a sieve, type browned tomato paste, salt, add the mashed garlic, chopped parsley, pepper pods, wine, boil for 5 minutes on medium heat.
Onions cut into rings and fry in the remaining oil.
Fish out onto a plate, put fried onions and pour the sauce.