60 g of black olives Baresa
30 g capers
4 canned anchovies
50 g of breadcrumbs
800 g of swordfish
2 dl canned crushed tomatoes
Preheat oven to 170 º. Make juice of ½ lemon. Chop basil leaves. In a bowl mix 6 tablespoons olive oil, lemon juice and basil.
Season the swordfish steaks. Place fish in a baking dish and pour the oil mixture, lemon and basil. Let marinate 30 minutes.
Chop the black olives and anchovies. In a bowl mix the crushed tomatoes, chopped black olives, capers and anchovies. Divide the mixture on the surface of the fish filets and finally sprinkle breadcrumbs. Meter the preheated oven for 10 minutes.