1 Kilogram, seeded, chopped coarsely (5 Medium Size)
Dry white wine
80 Milliliter (1/3 Cup)
Finely shredded fresh basil
Coat fish in flour; shake off excess.
Dip fish in combined milk and egg; coat in combined breadcrumbs and cheese.
Cover; refrigerate 30 minutes.
Heat oil in large pan; shallow-fry fish, in batches, until browned and just cooked through, drain on absorbent paper.
Serve fish with fresh tomato sauce.
Fresh tomato sauce Heat the oil in medium pan; cook onion and garlic, stirring, until onion is soft.
Add tomato, sugar and wine; simmer, uncovered, about 20 minutes or until sauce has thickened.
Stir in basil.