Fish in Tomato Sauce

This dish is always served cold — either as part of a smorgasbord, or as the entrée for lunch. Even those who normally don't like fish will think this is delicious!

2 pounds sole fillets 1 kg
1 egg, beaten with a pinch of salt
flour, mixed with breadcumbs
(for coating)
2 onions, sliced
19 ounce can tomato juice 560 ml
2 bay leaves
1 cup tomato ketcup 250 ml
4 cloves
6 peppercorns
oil for frying

Prepare fish by cutting into 3 inch (8 cm) long pieces. Dip into egg, coat with flour and breadcrumbs. Fry in oil until golden brown, then allow to cool.

Pour tomato juice and ketchup into saucepan. Add onion and all spices; simmer for 10 minutes. Remove from heat and let cool. Arrange fish in square bowl or serving dish. Pour sauce over, cover, and refrigerate overnight. Serve cold.


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This page created and maintained by
A. Steinbergs

Last revised September 18, 2008