500gripe tomatoesrinsed, blanched, peeled and finely chopped
1bunch of parsley60g, leaves rinsed and coarsely chopped
2heaped teaspoonful tomato paste
For the fish: Wash the filets with cold water, pat dry and sprinkle with the salt. Add some flour to a plate and dredge the filets in flour to coat completely. Shake off any excess flour.
Heat the sunflower oil in a frying pan over medium-high heat and fry the filets on both sides for about 3-5 minutes each. Transfer to a large baking dish. Keep warm.
For the sauce: Heat the olive oil in a large frying pan over medium-high heat and sauté the onions, garlic, chilli, red pepper and coriander for 5 minutes. Reduce heat to medium-low and stir in the tomatoes, tomato paste and salt. Cover and cook for about 5 minutes. Uncover and combine in the parsley and the lemon juice.
Preheat oven (200°C, 400°F). Spread the sauce over the fish and cover with aluminium foil and bake on second lower rack for about 15 minutes. Serve hot with batata bi-l-furn.