Swordfish with tomato sauce

Swordfish with tomato sauce
Swordfish with tomato sauce Easy recipe for baked fish with tomato sauce. The capers, the fennel and garlic make it very fragrant.
3.5 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 30 | Total time: 40 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: | Fat:

Fillet swordfish: 4 moderate
Chopped κρεμμύδι : 2 moderate
Chopped Fenchel: 1 moderate (only the bulb)
Ελαιόλαδο : 4 tablespoons and a little extra for Spread
Chopped garlic: 2 cloves
Peeled and grated tomatoes: 800 g.
Salt, pepper: as you like
White, dry wine: 1/2 mug
capers: 2 tablespoons
Chopped Royal: 1/2 mug

1. In a saucepan heat the 4 tablespoons olive oil and wilt over medium heat onion and fennel, until soft. Add the garlic and cook half a minute more. Add the wine and after evaporation, add the tomatoes and season to taste. Allow to boil over low heat for 30 minutes.
2. Add the basil and capers, cook for another minute and remove from heat.
3. Meantime, brush with olive oil fillets of swordfish and season to taste. Bake in a strong grill or coals 5 - 6 some minutes from each side.
4. Place on a platter tomato sauce, put over the fillets and serve immediately.

Prepared in 10 January 2011 by Luise

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