INGREDIENTS
4 swordfish steaks
1 small bay leaf
1 garlic clove, peeled
2 basil leaves, chopped
2 TBSP. olive oil, plus extra for drizzling
4 TBSP. white wine
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 medium can peeled and chopped tomatoes
2 TBSP. capers, rinsed
1/2 cup black olives
1/4 cup flaked Parmesan cheese
DIRECTIONS
Heat oven to 350 degrees.
Place the swordfish steaks in a roasting pan with the bay leaf and garlic clove.
Sprinkle with basil and drizzle with olive oil; season with salt and pepper.
Cook over medium heat, turning fish occasionally for 30 minutes.
Transfer pan to oven and cook, drizzling occasionally with the wine, for 12 minutes.
Heat the oil in a saucepan, add the onion, celery, and carrot; cook over low heat for 5 minutes.
Add the tomatoes, capers and olives and cook for another 10 minutes.
Remove the roasting pan from the oven, pour the tomato sauce over the fish and sprinkle with the Parmesan cheese.
Return to the oven and cook for another 15 minutes.
Remove from the oven and let stand for a few minutes before serving.
Serves 4.
