Ingredients for 6 people

6 tomatoes

300 g of swordfish

2 or 3 small courgettes

40 g of capers dressed in extra virgin olive oil

1 tablespoon of toasted pine nuts

Caper powder about 1 tsp

Pantelleria oregano to taste

5/6 basil leaves

Extra virgin olive oil

Salt of capers to taste

Execution:

Wash the tomatoes well, with a serrated knife cut the cap, then with a digger or with a teaspoon remove the pulp and the internal seeds, finally season them internally with a little caper salt and turn them upside down on a tray covered with kitchen paper. so that they lose as much water as possible.

In the meantime, cut the fish into cubes, combine it in a bowl with the seasoned capers and their preservation oil, a generous pinch of oregano and caper powder and once mixed, leave to marinate in a cool place for at least 30 minutes.

Meanwhile, cut the courgettes into cubes and sauté them in a pan with a drizzle of oil and a pinch of salt, keeping them crunchy, at the end add the pine nuts and the chopped basil and allow to cool.

Add the courgettes, now cold to the fish, dab the inside of the tomatoes well with kitchen paper, then stuff them with the filling, add the cap kept aside and arrange them in a well oiled pan, season with oregano, salt and capers and bake in the oven at 190 ° for 35/40 minutes.

Remove from the oven and allow to cool before serving.

The extra idea: you can use the pulp of tomatoes to make a salad or to fill with toast or friselle.