Pat dry the wakasagi and season with salt and pepper. Coat with all-purpose flour.

Slice the onion and mince the garlic.

Heat 1 tbsp olive oil in a pan and cook the wakasagi on medium-low heat until golden brown on both sides. Remove and set aside.

Clean the pan and heat the remaining 1 tbsp olive oil. Sauté garlic on low heat until fragrant, then add onion and cook until softened.

Add the tomato sauce ingredients (canned tomatoes, water, sake, consomme, and salt). Bring to a boil, cover, and simmer for 3-4 minutes.

Return the wakasagi to the pan and coat with the sauce. Add pizza cheese, cover, and cook until the cheese melts (about 3 minutes).