Smelt, Italian Style

• 2 c. sliced onion
• 2 cloves garlic, minced
• 1/4 c. melted fat or oil
• 1 can (1 lb. 12 oz.) Italian tomatoes, undrained
• 1 can (6 oz.) tomato paste
• 1 1/2 tsp. oregano
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. pepper
• 1/4 c. chopped parsley
• 2 lb. dressed Pacific smelt
• 1 c. shredded Mozzarella cheese
• 1/4 c. shredded Parmesan cheese

1. Cook onion and garlic in melted fat or oil until onion is tender.
2. Add tomatoes, tomato paste, oregano, salt, sugar and pepper; mix well.
3. Cover and cook slowly about 30 minutes until slightly thickened and flavors blend.
4. Stir often during cooking. Stir in parsley.
5. Spread sauce over bottom of 2 or 3-quart shallow baking dish.
6. Arrange smelt in a single layer on sauce down the center of baking dish.
7. Sprinkle with remaining 1/2 teaspoon salt and cheeses.
8. Bake in oven at 400u0b0 for 15 to 20 minutes or until fish flakes easily when tested with fork.
9. Serves 6.

onion, garlic, oil, italian tomatoes, tomato paste, oregano, salt, sugar, pepper, parsley, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189975 (may not work)