Ingredients

One (2 1/4 pound) whole perch, Pike, sea bream or sunfish.
Two large garlic cloves
salt
6 tablespoons olive oil
two large onions, cut into rings
two green bell peppers, cut in strips
. Two or three medium tomatoes, peeled and sliced
one parsley spread, chopped
3 tablespoons tomato paste.
Water.
Pinch of black pepper.
12. Right olives.

How to Make.

Clean fish; rinse in cold water. Pat dry with paper towels. Crushed garlic with a little salt. Heat oil in a large skillet. Add cleaned fish; cook 2 min. on each side. Remove from skillet; set aside. Sauté onions in a skillet until golden brown. Add pepper strips; cut until tender. Stir in garlic – salt mixture; add tomato and parsley. In a small bowl, combine tomato paste and 1 cup water; stir into tomato mixture. Season with salt and black pepper; simmer 10 min.. Return fish to skillet; add water to cover. Simmer 10 to 15 min. or until fish flakes easily and vegetables are tender. Arrange fish and vegetables in a shallow serving bowl; garnish with olives. Refrigerate 30 min. or until chilled. Serve cold. Makes two servings.

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