Fish in tomato sauce with pineapples

4 servings
40 min

For cooking fried fish in tomato sauce with pineapples, it is advisable to take fish without bones, but anyone you like will do. Before cooking, the fish must be cleaned well, cut all the fins, washed, divided into fillet and cut into small portion pieces. Or buy ready-made hake fillet or any other fish in the store. Salt, pepper and roll in flour. Fry pieces of fish in vegetable oil until fully cooked.

Before making a sauce, you need to prepare vegetables. Clean onions from husks and wash well from sand and dirt if they were on it. Peel and wash the carrots well, too. Fry finely chopped onions in heated vegetable oil until golden, then add carrots grated on a coarse grater to it and fry them together until tender.

Add canned pineapples to the fried onions and carrots along with the syrup (the syrup which had canned pineapples). If pineapples were pieces, so add to onions and carrots, and if rings, then pineapples need to be cut into cubes. And simmer everything together for 3-4 minutes. Then add tomato juice to the onion with carrots and pineapples and simmer the same amount. The sauce can be salted to taste if necessary.

At the bottom of the dish, pour a little ready-made sauce and put warm fried fish on it in one layer. On top, pour more sauce over the fish. So we do it alternately until the fish and sauce are over. The sauce should be either warm or hot, so the fish will absorb all the juices better. Let the dish cool a little and can be served on the table. Great for mashed potatoes.