Tuscan swordfish

Ingredients for 4 servings:

• 4 swordfish chops
• 1 lemon(s)
• 2 stalk(s) celeriac
• 1 onion(s)
• 1 clove(s) garlic
• 100 g olives, black
• 500 g tomatoes, peeled
• 1 bunch parsley, flat
• 2 bay leaves
• 2 tbsp capers
• 4 stalks of basil
• 100 ml dry white wine
• Salt and pepper, black
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Squeeze the lemon and drizzle the juice over the fish. Peel and finely chop the onion and garlic. Wash and dice the celery. Wash the parsley and basil, shake dry, and finely chop. Pit and halve the olives. Heat a little olive oil in a pan and sauté the onion, garlic, celery, and parsley. Add the tomatoes, olives, capers, bay leaf, and wine. Season with salt and pepper. Simmer for about 30 minutes. 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. Serve the fish with the sauce on plates and sprinkle with basil. Potatoes or simply a baguette are suitable as a side dish.