Stewed swordfish with fennel, tomato and capers

Ingredients for Stewed swordfish with fennel, tomato and capers

Instructions for Stewed swordfish with fennel, tomato and capers

To prepare the Stewed swordfish with fennel, tomato and capers recipe, please follow these instructions:

Cut the fillets into 8 pieces and put them in a refractory dish. Sprinkle some salt over. Share the fennel in quarters (save a little green top to decorate). Then cut the pieces into both, and wrap them in a little oil on a pan.

Cut squash and tomatoes into slices. Put alternately fennel, squash and tomatoes roofed over the fish. Plug kapers (berries) in between. Shake a smoothing of cream and flour and pour it over. Place the dish in the oven at 200 degrees for approx. 30 minutes.

Lun flute in the oven next to the fish in the last minutes, or cook the rice according to the instructions on the package.

Sprinkle the fad with the cut fennel tip and serve warm flutes or rice.