Ingredients:
1 salmon or rainbow trout, 1 lb.
flour for dredging
vegetable oil for frying
1 tablespoon olive oil
2 cloves garlic, minced
1 medium-sized onion, sliced thinly
1 medium-sized tomato, sliced
3/4 cup water
1 egg, bea ten
salt and pepper to taste

Method:
Cut cleaned fish into serving pieces. Season with salt and dredge in flour. In a pan over medium heat, fry fish in enough oil until cooked and browned on both sides.

Remove from pan and set aside. In a skillet over medium heat, sauté garlic in olive oil until lightly browned. Add onion, tomato and salt and pepper to taste.

Cook until tomato pieces are soft. Add water, cover and simmer for 3-5 minutes. Gently swirl in beaten egg.

Place fried fish into sauce and heat through. Serve immediately.