Espada to the pan
Instructions
Behead, gut and clean a small black swordfish about 1000 g in weight; wash it, dry it and pass it directly into a hot oven to 120 with salt and pepper.
After 20 minutes add to fish a sauce prepared by baking at high flame for a few minutes and 400 g of chopped onions, 200 g of sliced red peppers, yellow pepper 200 g sliced ham, 500 g of tomato pulp and a teaspoon of chopped chili.
Cook for 30 minutes in the oven and when fish is cooked, serve it sprayed cooking sauce passed through a sieve.
Ingredients and dosing for 4 persons
- 1 black swordfish 1000 g
- Salt
- Pepper
- 400 g of chopped onion
- 200 g of bell peppers sliced
- 200 g of sweet yellow peppers sliced
- 500 g of tomato pulp
- 1 teaspoon of chopped chili