Fish with tomato and caper sauce

1. The sauce is the important element in this maltese dish.
2. It can be served with fish cooked plainly in any manner++grilled, fried, poached, baked or barbecued.
3. Chopi 1 large onion and 4 cloves of garlic.
4. Fryi gently in a tablespoon of oil until golden.
5. Add ½ kg of peeled and chopped ripe tomatoes (or use a 400 g tin), 1 tablespoon tomato paste, ½ teaspoon sugar, juice of ½ lemon and salt and pepper to taste.
6. Simmeri for 15 minutes then add 3 tablespoons of capers, the zest of ½ lemon and 2 tablespoons chopped mint.
7. Cook until the sauce is thick and serve with 4 portions of cooked fish.
8. Makes 4 servings.