PINK BLACK SCABBARDFISH

Preparation

1. 1

   In a pot or frying pan, add a drizzle of olive oil, the chopped onion, and the sliced garlic;

2. 2

   Let them cook gently in the olive oil (without frying);

3. 3

   Add the black scabbardfish cut into strips, the tomato pulp, and one tablespoon of butter. Let it cook until the fish is tender;

4. 4

   Add the vinegar to the mixture. Beat the eggs and add them to the pan, stirring well. Do not overcook—just until the eggs are well combined with the mixture;

5. 5

   Grease a baking dish with butter and sprinkle it with breadcrumbs;

6. 6

   Transfer the mixture to the baking dish and place it in the oven until golden;

7. 7

   Serve hot, sprinkled with chopped parsley;

8. 8

   Suggestion: serve with mayonnaise mixed with finely chopped pickles.