INGREDIENTS

(serves six)

750g sea bass or red mullet or 500g grouper
Salt and black pepper
1 medium onion, finely chopped
75dl olive oil
2 soup spoons tomato purée (diluted in two glasses of water)
50g capers
2 eggs
50g Gruyère cheese, grated

METHOD

Clean the fish and remove the head. Season with salt and pepper. Put the onion in a casserole with the olive oil and cook on a medium heat. When the onion has browned, add the diluted tomato purée and the fish, cut into slices. Cover and cook for 15 minutes. Then place the fish in a warm dish and cover with sauce. Sprinkle with capers.

Beat the eggs, stir in the cheese and pour over the fish. Cook in an oven until just set with a light brown colour.

Hayet Lehssairi