First prepare the sauce: the chopped onion fry in olive oil, add boiled, peeled and cut into quarters tomatoes, crushed garlic, finely chopped chili pepper, salt and spices. Stew a little, add the wine and stew for another 20 minutes. If necessary, add a little water. Sosa is passaged. The fish is cut into portions that add salt, sprinkle with pepper, rolled in flour and fry in sunflower oil. Serve with lemon sauce.