Swordfish Provencale

• 1 each swordfish steaks (2 - 2 1/2 pounds)
• 1/4 cup olive oil
• 1 x salt to taste
• 1 x black pepper to taste
• 1 each onions medium
• 1/2 each green bell peppers
• 4 each tomatoes peeled, chopped
• 6 each mushrooms sliced
• 1 each garlic cloves
• 1 each bouquet garni
• 1/2 cup white wine or 1/4 cup lemon juice
• 1 x fish stock to cover fish
• 1 tablespoon flour, all-purpose
• 2 tablespoons butter

1. For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk sliced, and pinch of tyme in cheese-cloth.
2. Tie shut.
3. In an ovenproof casserole brown the swordfish in the olive oil.
4. Season with salt and pepper then add the onion, green pepper, tomatoes, mushrooms, and garlic.
5. Saute for 10 minutes.
6. Add the fish stock (or water) to cover the fish then add the wine or lemon juice, and the bouquet garni.
7. Cover and bake for 35 to 40 minutes at 350F (180C).
8. Can also be simmered on the top of the stove 35 to 40 minutes.
9. When fish flakes easily, remove from casserole and keep warm.
10. Remove bouquet garni then boil liquid to reduce by one half.
11. Blend the flour and butter and whisk into liquid to thicken.
12. Correct seasoning with salt and pepper.
13. Pour the sauce over the swordfish to serve and garnish with diced pimentos and capers.

swordfish, olive oil, salt, black pepper, onions, green bell peppers, tomatoes, mushrooms, garlic, bouquet garni, white wine, fish, flour, butter

Taken from recipeland.com/recipe/v/swordfish-provencale-33371 (may not work)