1 kg of trout or small fish
2 cups of thinly sliced onions
2 cloves of minced garlic
1/4 cup of olive oil
2 cans of pure tomato sauce (or tomato paste, but this is not necessary to use the seasonings)
1 1/2 teaspoons of oregano
salt and pepper to taste
1 tablespoon of paprika
1/4 cup of water
1/4 cup of chopped fresh parsley
1 cup of mozzarella cheese shredded
1/4 cup of grated Parmesan cheese
1 kg of trout or small fish
2 cups of thinly sliced onions
2 cloves of minced garlic
1/4 cup of olive oil
2 cans of pure tomato sauce (or tomato paste, but this is not necessary to use the seasonings)
1 1/2 teaspoons of oregano
salt and pepper to taste
1 tablespoon of paprika
1/4 cup of water
1/4 cup of chopped fresh parsley
1 cup of mozzarella cheese shredded
1/4 cup of grated Parmesan cheese
Sauté the onion and garlic in olive oil until softened
Add the pure tomato sauce, or tomato paste with the liquid, oregano, salt, paprika, pepper, and water
Stir well
Cover and cook for 30 minutes over low heat, stirring occasionally, until thickened
Add the parsley, stir, and pour this sauce into a refrigerator container with a capacity of 2 to 3 liters
Arrange the fish in a single layer over the sauce
Sprinkle the fish with mozzarella and Parmesan cheese, without sprinkling the tail or head
Place in a strong oven (200°C) for about 20 minutes, until the fish is cooked through
Serve 4 portions.
