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Swordfish in a Mediterranean Tomato Sauce

1. Make a sauce using two chopped sticks of celery, one chopped onion, two tablespoons of capers and a small tin of tinned chopped tomatoes and a 500g carton of passata (sieved tomatoes).
2. Mix together in a microwavable bowl and cook on high until the onions and celery are cooked and the sauce is thick – around 15-20 minutes.
3. Place 4 swordfish steaks in a shallow dish – leave whole or cut into cubes.
4. Either cook in microwave or bake in the oven @ 200°C/Gas Mark 6 until the fish flakes – time will depend on the thickness of the fish and size of pieces.
5. Serve over pasta garnished with fresh basil.

This recipe will also work well with tuna steaks.