Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Braised Swordfish
Braised Swordfish
(Pesce Spada In Umido)
4 swordfish steaks
11 oz (300 grams) canned chopped tomatoes
1/2 oz (15 grams) capers, drained and rinsed
2 oz (50 grams) black olives, stoned
1 onion, chopped
1 celery stick, chopped
1 carrot, chopped
1 small bay leaf
1 garlic clove
1 fresh chervil sprig, chopped
6 fresh basil leaves, chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
4 fl oz (120 ml) dry white wine
1 and 1/2 oz 40 grams) Parmigiano cheese, shaved
Salt and pepper
Place the fish in a flameproof casserole with the bay leaf and garlic.
Sprinkle with the chervil and basil.
Drizzle generously with olive oil and season with salt and pepper.

Cook over a medium heat, turning the fish occasionally, for about 30 minutes.
Preheat the oven to 180C (350F) Gas Mark 4.

Transfer the casserole to the oven and cook, sprinkling in the wine during cooking, for just under 15 minutes.

Heat the olive oil in a pan.
Add the onion, celery and carrot and cook over a low heat, stirring occasionally, for about 5-6 minutes.

Add the tomatoes, capers and olives and simmer for about 10 minutes, adding a little water if necessary.

Pour the sauce over the fish.
Sprinkle with the Parmigiano cheese and return to the oven for another 15 minutes.

Leave to stand for a few minutes before serving. Serves 4.
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