A spicy and festive recipe for the Tishrei holidays: white fish fillet in spicy tomato sauce

Ingredients:

- Lightly fried hot peppers
- Chopped garlic clove
- Olive oil
- Vinegar
- Salt
- Skinless white fish fillet (choice: bream, sea bass, tilapia), cut into thick cubes
- 200 ml tomato sauce (without added seasoning)
- Coriander leaves
- Chopped garlic clove
- A pinch of ground black pepper
- Pickled hot pepper
- 4 halved cherry tomatoes
- Salt
- Ground black pepper
- 2 tablespoons olive oil

How to prepare:

Fry the peppers until the skin begins to crack and slice them into thick slices about two centimeters thick.

Place in a bowl, cover with olive oil and add about 3 tablespoons of vinegar and a pinch of salt.

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Wait at least an hour before use.

To assemble the dish:

Place all the ingredients in a pan, turn on the heat, and cook for 5-10 minutes after boiling. Serve on a plate with high edges, sprinkle some coriander leaves on top.

It is advisable to serve with challah and white tahini.