Fish in Egyptian

200 g fish

100 g tomatoes

50 g vegetable oil

25 g almonds or walnuts

15 g raisins

red pepper

salt

Clean the fish, make incisions with low, rub with salt and pepper, put in a saucepan and pour the oil, fry in Ovens until cooked at medium temperature, pouring oil from time to time.

Raisins and nuts, fry in a little oil, add chopped tomatoes, put up evaporation of the liquid, wipe the mass through a sieve, boil until thick.

Before serving fish in Egyptian watered prepared sauce.