Fish İskender

Lightly oil, salt, and pepper the cleaned whole seabream on the outside and inside. Place them on a baking tray and cook in a preheated 170°C oven until the skin is golden. Meanwhile, cut the bread slices into cubes and toast them in a non-stick pan without oil. To prepare the tomato sauce in a small pan, melt the butter, sauté the tomato paste in it, add 2–3 tablespoons of water, and remove from heat once it boils. In a small sauce pan, melt 50 g butter, add a little red chili powder, heat briefly, then remove from heat. Whisk the yogurt in a bowl. Take the fish out of the oven and, after slightly cooling, remove the skin and bones. Spread the bread cubes in a large serving dish and drizzle with the tomato paste sauce. Place the fish meat on top and pour yogurt around the sides. Drizzle the chili butter over it and serve hot.