Swordfish in Tomato Sauce (Pesce Spada in Umido)
Instructions
Arrange the slices of fish in a pan with a bay leaf and whole garlic clove, sprinkle Chervil and fresh chopped basil, seasoned with two rounds of oil spilled, sprinkle with a pinch of salt and pepper.
Place on the stove over medium heat and let it stand for half an hour, turning the fish occasionally.
Then passed in a preheated oven at 180 degrees for a quarter of an hour, spraying the trance with a little white wine.
In a pan heat two tablespoons of olive oil and the onion, saucepan, celery and chopped carrot.
Add the tomatoes cut into pieces, capers, the pitted olives and cook for about 10 minutes, if necessary, adding a little water as the sauce needs to be a little generous.
Pour over fish, sprinkle Parmesan and place back in the oven piping hot for about a quarter of an hour.
Let stand a few minutes and seasoning before serving.
Accompanying wines: Trentino DOC Pinot Grigio, Montecarlo Bianco DOC, Etna Bianco DOC.
Ingredients and dosing for 4 persons
- 4 trance of swordfish
- 300 g of tomato pulp
- Laurel
- 1 clove of garlic
- Chervil
- Basil
- 60 g of black olives
- 15 g of capers
- Celery
- 1 onion
- 1 carrot
- 40 g of parmigiano
- Dry white wine
- Olive oil
- 1 pinch of salt
- 1 pinch of pepper