Shallow fry 10 x 175 g supremes of swordfish, remove and retain.

Sweat 100 g chopped shallots, 3 chopped cloves of garlic, 100 g diced celery and 50 g diced white of leek in 50 ml olive oil, then add 250 g tomato concassee, 1 bayleaf, 50 g pine-nuts, 25 g capers and 20 stoned green olives; season and simmer for 10 minutes.

Add the fish, cover with foil and bake in an oven at 200°C for 20 minutes.

Remove the bayleaf and just before serving add 50 g peeled seedless white grapes and sprinkle with chopped fresh herbs.