Fish Cutlet with Shrimp Sauce

Name: Fish Cutlet with Shrimp Sauce
Yield: 6
Ingredients: For the shrimp sauce; 1/4 cup of olive oil; 1 medium onion, chopped into pieces; 500 g of tomatoes, peeled and seeded; 2 spoons of parsley; Salt and black pepper to taste; For the fish cutlet; 450 g of fish cutlets; 2 spoons of lemon juice; 2 lightly beaten eggs; 1/2 cup of all-purpose flour; 1/2 cup of cake flour; Oil for frying; Salt to taste

1
For the shrimp sauce
2
1/4 cup of olive oil
3
1 medium onion, chopped into pieces
4
500 g of tomatoes, peeled and seeded
5
2 spoons of parsley
6
Salt and black pepper to taste
7
For the fish cutlet
8
450 g of fish cutlets
9
2 spoons of lemon juice
10
2 lightly beaten eggs
11
1/2 cup of all-purpose flour
12
1/2 cup of cake flour
13
Oil for frying
14
Salt to taste

Ingredients

1
For the shrimp sauce
2
1/4 cup of olive oil
3
1 medium onion, chopped into pieces
4
500 g of tomatoes, peeled and seeded
5
2 spoons of parsley
6
Salt and black pepper to taste
7
For the fish cutlet
8
450 g of fish cutlets
9
2 spoons of lemon juice
10
2 lightly beaten eggs
11
1/2 cup of all-purpose flour
12
1/2 cup of cake flour
13
Oil for frying
14
Salt to taste

Directions

1
Prepare the shrimp sauce: in a pan, add the olive oil and cook the onion until it's translucent
2
Add the tomatoes, cover the pan, and cook for 15 minutes
3
Add the parsley and stir well. Reserve
4
Season the fish with lemon juice and salt
5
Coat the fillets with the egg, then the all-purpose flour and finally the cake flour
6
Fry them in hot oil until they're golden brown on both sides
7
Drain on paper towels
8
Place the fillets in a dish and pour the hot shrimp sauce over them
9
Serve 6 units
10
382 calories per unit.