Trout with tomato and garlic sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

So, we take the fish, eviscerate it, clean the inside of the entrails, clean it of scales (I didn't have the case). Normally, I would have left my head attached but found that it did not fit in the baking dish, so I cut off the ends as well.

Step 2

Wash the fish under a stream of clean water and dry with an absorbent paper towel.

Step 3

Sprinkle the fish both inside and out with a little salt and pepper, cover with cling film and set aside for a quarter of an hour, during which time we turn on the oven, setting it at 180 ° C.

Step 4

Peel the garlic, and slice it finely.

Step 5

In a saucepan, heat the oil over medium-low heat and lightly fry the garlic, without letting it change color.

Step 6

As soon as the garlic starts to turn slightly golden, it is quenched with wine and allowed to reach boiling point again.

Step 7

Add the crushed tomatoes to the sauce and cook for 5 minutes. Add a teaspoon of dried basil, a teaspoon of cumin, a tablespoon of sugar and a tablespoon of vinegar, then match the taste of the sauce with salt and pepper and remove from the heat.

Step 8

Dab the fish with absorbent kitchen paper to get rid of excess water and place in a heat-resistant tray. Pour the tomato sauce over them.

Step 9

Put the tray with the fish and the tomato sauce with garlic in the oven and let it bake for about 25-30 minutes, at 180 ° C. From time to time, grease the fish with the sauce from the pan with a spoon, but do not try to turn them over because they may break.

Step 10

Remove the fish tray with the tomato and garlic sauce from the oven when it acquires a light brown crust, allow it to cool slightly and serve with one of the garnishes of your choice.

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