6 slices sea bass (3 pounds)
1/2 cup flour
2 1/2 teaspoons freshly ground black pepper
1/2 cup olive oil
2 cloves garlic, minced
2 pounds tomatoes, chopped or 1 29-ounces can tomatoes, drained
1 cup sliced black olives
3 tablespoons minced parsley

Wash and dry the fish. Dip in a mixture of the flour, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

Heat half the oil in a saucepan; saute the garlic 2 minutes.

Add the tomatoes and the remaining salt and pepper; cook over low heat 30 minutes.

While the sauce is cooking, heat the remaining oil in a skillet; brown the fish in it.

Add to the sauce and cook 15 minutes.

Add the olives; cook 5 minutes.

Sprinkle with parsley.

Serves: 6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Gallery.

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