Summary

Ingredients

• 4 swordfish chops
• 1 lemon (s)
• 2 sticks celery
• 1 onion (s)
• 1 clove garlic
• 100 g olives, black
• 500 g tomato (s), peeled
• 1 bunch parsley, smooth
• 2 bay leaves
• 2 tablespoon capers
• 4 stalks basil
• 100 ml white wine, drier
• Salt and pepper, black
• olive oil

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Instructions

1. Squeeze the lemon and drizzle the juice over the fish.
2. Peel onion and garlic and chop finely. Wash and dice the celery. Wash the parsley and basil, shake dry and chop finely. Stone and halve olives.
3. Heat some olive oil in a saucepan and sauté the onion, garlic, celery and parsley. Add tomatoes, olives, capers, bay leaf and wine. Season with salt and pepper. Let everything simmer for about 30 minutes.
4. Season the fish with salt and pepper. Heat a little more olive oil in a pan and fry the fish for about 5 minutes on each side. Arrange the fish with the sauce on plates and sprinkle with basil.
5. Potatoes or just baguette are ideal as a side dish.