2 slices of swordfish (180-200gr each)
2 large ripe tomatoes, mashed in food processor
5 garlic cloves, sliced
1 large onion, sliced
120 ml of red wine
¼ tsp cumin seeds (optional)
¼ tsp of all-spice powder
1 tbsp of brown sugar
1 tbsp of balsamic vinegar
4 tbsp of Extra Virgin Olive Oil (EVOO)
Salt & freshly ground pepper
Preheat the oven at 220oC. In a large bowl mix all ingredients together except the fish and onion.
In a baking pan lay half of the mixed ingredients. On the top lay the onion slices and on the top of that lay the swordfish slices. On the top lay the rest of the mixed ingredients.
Cover the pan with a greaseproof paper.
Bake for 15’ in 220oC, then uncover, turn the fish upside down and continue to boil for another 10 minutes.
Using a fork we check when the fish is ready (the fork must stick on the fish bone).
If we want extra juice in the pan, when we uncover the fish we may add 1/3 of a water glass.
Serve immediately with white rice and a glass of red wine.