4 swordfish fillets
500g of finely chopped tomatoes
4 cloves of garlic
1/2 an onion, grated
Some sprigs of fresh, chopped parsley
Olive oil
Salt

Wash, dry and season the fish fillets. Cook them on a preheated griddle, turning them over so they cook on both sides. When they are done, put them in a dish. Prepare a sauce in a frying pan with the oil, the tomatoes, the onion and the salt, keep hot. Chop the garlic and the parsley. Pour the hot oil over the fish and then the tomato sauce.

Serve sprinkled with garlic and parsley.