COD FILLET SICILIAN STYLE

Second course

1 lb of cod fillets
11 oz of peeled tomatoes
1 cup of green olives, roughly chopped
1/2 cup of capers
2 cloves of garlic
3 tbsp of parsley, chopped
2 eggs
white flour
oil, salt and pepper

Defrost the fish (if frozen) and wipe it with paper towels to dry it.
Put eggs, sal and pepper in a bowl and beat them; put the fish in the flour, shaking the excess, and place it in the eggs.
Prepare the tomato sauce: put the peeled tomatoes in a pot and add olives, garlic, capers, salt (and 1 tsp of hot peppers flakes if you like).
Warm up the oil in a skillet and start frying the fish, few pieces at a time; once finished, place the fish on a plate and keep warm.
Serve the fish warm, covered with the sauce and sprinkled with parsley. Serves 4.

You can use any kind of thin fish fillets (cod, tilapia, etc.).