In Africa, this dish is made with a whole fish, with or without the head. This recipe works well with red snapper or orange roughy.
¼ cup vegetable oil
2 medium onions, peeled and chopped
1 clove garlic, peeled and chopped
3 medium tomatoes, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 pounds fish fillets
In a large frying pan, heat oil over medium heat for 1 minute. Add onions and sauté until transparent.
Add garlic, tomatoes, salt, and black pepper and mix well.
Place fish in the center of tomato mixture. Cover and simmer for about 25 minutes or until fish is tender and flaky.
Serves 4 to 6.
country : Uganda
course : fish dish
source : Cooking the African Way / Constance Nabwire & Bertha Vining Montgomery