🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Clean the scabbard fish, removing side bones, and rinse the fillets. Let them drain in a colander.

2. 2

   Finely chop the onion. Clean the celery stalk, removing the ends and strings, and chop. Chop the parsley and set aside. Soak the salted capers in warm water to remove excess salt, then rinse.

3. 3

   In a large pan, fry a garlic clove until golden. Be cautious not to burn it.

4. 4

   Add chopped chilli, celery, and onion to the pan. Sauté for about two minutes, then add diced tomatoes, capers, olives, and most parsley. Let the sauce simmer for two minutes. Pour in the wine and increase the heat to let it evaporate.

5. 5

   Reduce the heat and add the scabbard fillets to the sauce. Cover the pan and cook for about ten minutes until the fish is tender.

6. 6

   Adjust the seasoning with salt and additional chilli if desired.

7. 7

   Transfer the fish to a serving dish, cover with sauce, and sprinkle with remaining parsley.

8. 8

   Serve the sauce with pasta if desired for a complete meal.