Sweet and sour = Sicily

Swordfish is a perfect fish to use in Sicilian dishes. The sweet and sour flavor of the Sicilian cuisine was originally a necessity to prepare cheap fish (and to camouflage the inferiority). Sweet and sour was introduced by the Mores.

Cook 300 grams of peeled and sliced potatoes. Put them in an oiled oven dish as bottom layer.

For 2p bake 1 big or 2 smaller chopped red onions in a little bit of olive oil. Add 2 chopped garlic cloves,  chopped white celery (1 stem) and 1 table spoon of chopped black olives. Allow to simmer. After a few mins add 4 peeled and chopped fresh tomatoes.  Stir now and again for 15 mins. Add 1 table spoon of unsalted and chopped capres, 1 table spoon of sugar (I used artificial sugar) and 2-3 tablespoons of red wine vinegar (the balance between sweet and sour is a rather personal taste, thus add sugar of vinegar by taste). Bake 2 salted sword fish pieces in olive oil.

Put the fish on the potatoes. Spread the sauce. Put 10 mins in a preheated oven at 180°.


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