Ingredients
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fish
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4 pieces of swordfish, or any white fish
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salt, to season
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pepper, to season
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sauce
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1/2 pound fresh cherry tomatoes, cut in half
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8 ounces canned tomatoes
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3 cloves garlic, finely chopped
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1 chicken bouillon cube
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4 leaves fresh basil
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1/8 cup red wine
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olive oil, to coat pan to cook garlic
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salt, to taste
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1 tablespoon butter, to finish off sauce at end
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1/2 cup black olives, pitted
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optional: few leaves of fresh basil for decoration
Directions
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1
Done
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FishSeason each filet on both sides with salt and ground pepper |
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2
Done
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SauceIn a large saucepan over low heat, add olive oil and fresh tomatoes. Cook for 4-5 minutes and then add the garlic. |
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3
Done
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Cook another 3-4 minutes, mix in the canned tomatoes and basil leaves, cook for 5 minutes. |
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4
Done
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Add the chicken bouillon cube and wine. Mix together well. |
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5
Done
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Simmer for 45 minutes, then season with salt and add the butter (just gives it a nice flavor). |
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6
Done
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When ready to cook with fish, add the olives. |
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7
Done
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To finishPreheat oven to 425F (220C). |
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8
Done
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In a large baking dish, or two small ones, add a few large ladles of hot tomato sauce, layer fish on sauce in a single layer. |
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9
Done
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Ladle the rest of the sauce and olives onto the fish. |
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10
Done
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Cook for 10 minutes, check to see if done - fish will be bright white and should be moist and flaky. Internal temperature should would about 130F. |
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11
Done
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If not done, cook for another 1-2 minutes. |
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12
Done
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Dish out into a large platter, sprinkle with fresh basil and serve. |
