Swordfish in Tomato Sauce with Basil and Olives

Swordfish steaks, cooked in a tomato sauce with Kalamata olives and fresh basil.

Covered with basil leaves and tomato slices, the fish steaks are gently cooked in the oven so that they keep moist.

Ingredients

• about 1 lb / 500 g swordfish steaks (4 steaks)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 small plum tomatoes, chopped
• ¼ tsp salt
• ⅛ tsp cayenne pepper
• ½ cup / 125 ml red wine
• ½ cup / 125 ml tomato juice
• 2 oz / 60 g canned Kalamata olives, cut into slices
• a handful of fresh basil leaves, cut into fine shreds
• salt to taste
• 4 fresh basil leaves
• 4 tomato slices
• shaved Parmesan cheese (as garnish)

Preparation

1. Preheat oven to 350°F / 175°C.
2. Set a heavy ovenproof pan over medium heat. Add olive oil, salt and onion. Cook until the onion is soft and translucent.
3. Add garlic. Reduce heat and cook for another 2-3 minutes. Do not brown.
4. Add chopped tomatoes. Cook for about 10 minutes.
5. Add red wine, tomato juice and cayenne pepper.
6. Cook for 2-3 minutes. Blend with a stick blender until smooth.
7. Add sliced olives and shredded basil. Adjust seasoning with salt.
8. Place swordfish steaks in the sauce. Top each steak with a basil leaf and a tomato slice.
9. Cook in the oven until the fish is done, about 10-15 minutes. Don't overcook.
10. Remove from oven and serve: Spoon some sauce on a plate. Add the fish. Top with shredded fresh basil and add some shaved Parmesan cheese.

Preparation time about 1 hour

Yields 4 servings