Baked Supreme of Swordfish with Tomato and Herbs

Servings: 10

Author:

Spanish [/cuisines/spanish/]

Fish & Seafood [/ingredients/fish-seafood/] Swordfish [/ingredients/fish-seafood/swordfish/]

Instructions

1 Shallow fry 10 x 175 g supremes of swordfish, remove and retain.
2 Sweat 100 g chopped shallots, 3 chopped cloves of garlic, 100 g diced celery and
50 g diced white of leek in 50 ml olive oil, then add 250 g tomato concassee, 1
bayleaf, 50 g pine-nuts, 25 g capers and 20 stoned green olives; season and
simmer for 10 minutes.
3 Add the fish, cover with foil and bake in an oven at 200°C for 20 minutes.
4 Remove the bayleaf and just before serving add 50 g peeled seedless white grapes
and sprinkle with chopped fresh herbs.