500g white fish fillets, chopped
2 tbs plain flour
1/4 cup of oil
1 clove garlic, crushed
410g can tomatoes
130g diced capsicum
2 tbs tomato paste
1/4 cup water
2 1/2 cups cooked pasta
Combine fish and flour is a plastic bag, toss until fish is well coated; remove from bag and shake off excess flour. Heat 2 tbsp of oil in a large frying pan, add fish and cook under medium heat until fish is tender. Remove fish from pan, drain on paper towels. Heat remaining oil in pan, add onion and garlic, stir over heat for about five mins or until onion is soft. Add the undrained crushed tomatoes, capsicum, tomato paste and water. Bring to boil, reduce heat, simmer uncovered for about 15 mins or until mixture is thick. Add fish and pasta, stir gently over medium heat until combined and heated through.
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KB and Whitesnake
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