Stewed Swordfish

Preparation:

Preparation: Arrange the fish slices on a baking tray with a bay leaf and a whole clove of garlic, sprinkle with chopped fresh basil and chervil, season with two drizzles of oil poured in, sprinkle with a pinch of salt and of pepper. Place on the stove over medium heat and leave to infuse for half an hour, turning the fish occasionally. Then put them in a preheated oven at 180 degrees for a quarter of an hour, often sprinkling the slices with a little white wine. Heat two tablespoons of oil in a pan and brown the chopped onion, celery and carrot. Add the tomato pulp cut into small pieces, the capers, the pitted olives and cook for about 10 minutes, adding a little water if necessary because the sauce must be a bit abundant. Pour it over the fish, sprinkle with flaked Parmesan and place it back in the hot oven for about a quarter of an hour. Leave to rest and flavor for a few minutes before serving. Accompanying wines: Trentino Pinot Grigio DOC, Montecarlo Bianco DOC, Etna Bianco DOC.