Traditional flavours with a timeless delicious taste.
Rinse the bream fish well. Pat dry with a kitchen paper.
Brush the fish with oil, then rub with salt and pepper from both sides and inside the stomach.
Preheat oven to 230 degrees, grill function, and brush the rack with oil.
Place the fish over the rack and grill about 10-12 minutes per side.
In a saucepan, heat the olive oil. Fry the garlic and onion until soft, and then add the tomatoes, and chili with a little salt and pepper.
Add the tomato paste and allow to boil, uncovered, for about two minutes.
Lower the heat. Cover tightly 5-7 minutes until the sauce is no longer soupy.
Pour the sauce in a serving plate and lay the grilled fish on it.
Garnish with chopped parsley and serve!
1 bream fish, cleaned and gutted 1 tbsp. vegetable oil ½ tsp. salt ½ tsp. pepper chopped parsley, to garnish 3 tbsp. olive oil 2 garlic cloves, minced 1 small finely chopped onion 2 finely chopped tomatoes 1 tsp. tomato paste ½ tsp. red chili Salt and pepper (to taste)