Swordfish golosa
Instructions
Put soaked the raisins in warm water.
Lightly flour the slices of fish and rosolatele in a pan with 4 tablespoons of oil.
Drain and arrange in a baking dish, add salt and pepatele.
Saute in 2 tablespoons oil with chopped onion 1 garlic clove.
Add the pine nuts, the stalk of celery chopped, raisins squeezed, capers, olives and tomatoes cut into fillets and deprived of seeds.
Sprayed the slices of fish with the sauce and put to bake in hot oven (200 degrees) for about 15 minutes.
Freshly baked, sprinkle with chopped celery leaves, then serve.
Also great substituting celery of Basil; in this case you don't fry it slightly but cospargetene the dish before cooking and then again before you bring it to the table.
Ingredients and dosing for 4 persons
- 600 g of swordfish (cutlets from 150 g each)
- 400 g of ripe tomatoes
- 1 tablespoon of pitted green olives
- 30 g of raisins
- 1 tablespoon of capers
- 30 g of pine nuts
- 1 stalk of celery
- 1 onion
- 1 clove of garlic
- 6 tablespoons of olive oil extra virgin
- 2 tablespoons of flour
- Salt
- Pepper