Directions

1. Ask your fishmonger to clean the fish fillets.
2. Wash them well, drain them and add pepper and a little salt.
3. Mix in a bowl the finely cut tomatoes, the tomato paste, the white wine, the vinegar, the olive oil, the sugar, some salt and pepper, the fennel, the mashed garlic and the finely chopped onion.
4. Place the fish fillets into a baking pan and pour the mixture on top.
5. Dredge with parsley and bake for 30 minutes in 180 C.
6. Serve warm with rice or boiled potatoes as a side dish.