2-3 dorado or striped bream
plenty of chopped parsley
2 bay leaves
2 cans of tinned, crushed tomatoes (or 2-3 fresh, crushed tomatoes)
juice of one lemon
1 onion, finely chopped
3-4 garlic cloves, finely chopped
1/2 cup olive oil
1 cup water
salt & pepper to taste
Clean, wash and lightly salt the fish. Set aside. Sauté the onion and garlic in plenty of olive oil; add plenty of chopped parsley, two bay leaves, lots of fresh or tinned, crushed tomatoes, salt and pepper to taste, and a little water. Bring to a boil and add the fish with a little lemon juice. Stir carefully to combine and allow to simmer, covered, over low heat. Add a little water from time to time. Once the fish are done the sauce should be thick and plentiful.
