The sauce is the important element in this Maltese dish. It can be served with fish cooked plainly in any manner++grilled, fried, poached, baked or barbecued.

Chop 1 large onion and 4 cloves of garlic. Fry gently in a tablespoon of oil until golden. Add 1/2 kg of peeled and chopped ripe tomatoes (or use a 400 g tin), 1 tablespoon tomato paste, 1/2 teaspoon sugar, juice of 1/2 lemon and salt and pepper to taste. Simmer for 15 minutes then add 3 tablespoons of capers, the zest of 1/2 lemon and 2 tablespoons chopped mint. Cook until the sauce is thick and serve with 4 portions of cooked fish.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 1/19/93.