Ingredients:

2 Big Fishes (Sea Bass, Sea Bream or White Sea Bream)
5 Big Ripened Tomatoes
½ Minced Onion
1 Clove of Garlic
1 Glass of White Wine
Olive Oil
Salt, Pepper and Hot Pepper
Minced parsley

Directions:

Fry lightly in the olive oil the minced onion together with the clove of garlic using a capacious saucepan placed on a low heat. When the onion becomes brown add the two fishes that should be previously well washed and scaled. Make them become brown and then dry them with some white wine. Let it evaporate then add the salt, the pepper, the hot pepper and the tomatoes that should be previously peeled, ridden of their seeds and cut into pieces. Now you should eliminate the clove of garlic and cover the saucepan with a lid letting everything cook on a mild heat for 15 minutes. During this period of time avoid mixing everything together but it will be sufficient to just slightly move the saucepan in order to make all ingredients mixing together avoiding them to thrust upon the bottom of the pan. Add some water if necessary.

This dish should be served very hot ornamented with some minced  parsley.

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