For the pike perch in spicy tomato-caper sauce, pour the tomatoes in hot water. Wait 1 minute and then peel off the skin, dice.
Of course, you can also use canned tomatoes – then the effort is omitted, but it tastes great with fresh ones!
Roast onion yellow, roast tomato paste briefly, then add tomatoes and cook open for about 10 minutes.
Then add garlic, sugar, rosemary, chili pepper chopped into small pieces or grated, if dried pod, capers, anchovies chopped into small pieces also add and simmer again about 10 minutes.
In the meantime, pepper the pike-perch fillets and fry them briefly on both sides in hot oil.
Pour the sauce over them and serve the pike perch in spicy tomato-caper sauce, preferably with rice.