1 1/2 lb. swordfish steaks, cut 1/2 inch thick
Salt and pepper
2/3 c. olive oil
6 med. sized potatoes, thinly sliced
1 lg. onion, sliced
1 garlic clove, finely chopped
4 sprigs parsley, finely chopped
1/2 fresh hot chili, stemmed, seeded and finely chopped

Sprinkle the swordfish steaks with salt and pepper on both sides. Brush a large, moderately deep baking dish with some of oil, and cover the bottom with half of the potato and onion slices. Sprinkle with salt and pepper, and add all the fish steaks in a single layer. Sprinkle them with more oil, and all the garlic and parsley; scatter the chopped chili over the top. Cover with the remaining potato and onion slices, sprinkle with a little more salt and pepper and pour in the rest of the oil. Bake in a preheated 350 degrees for at least 1 hour or until the potatoes are soft. Serves 6.