Preparation
Clean and season the fish with salt, pepper and lemon juice. Place it in a roasting pan. Then, with the water, cook the onion and the chopped leek, the peeled and processed tomatoes; and the mushrooms, filleted. Cook for 4 minutes and spread over the swordfish. Add the capers and finally sprinkle with the wine. Cover the foil with aluminum foil and cook in a moderate oven for approximately 30 minutes. After that time, remove the paper and continue cooking over medium heat for about 5 more minutes.
