• 6 swordfish fillets
• 2 tspns finely cut coriander
• 1,5 tea cup olive oil
• 2 tea cups red wine
• 1 tea cup vinegar
• 1,5 spoon honey
• 2 tspns oregano
• 1 kg zucchini, cleaned and cut in slices
• 800 grams wild mushrooms

Wash, strain and salt the swordfish fillets. Use a bowl to mix the wine with the coriander. Marinade the fish with this mixture for 3 hours. Baste the fish, zucchini and mushrooms with oil and bake in coal. Mix in a cup the oil, the vinegar, the oregano and the honey and pour it over the fish and the vegetables when they are baked. Serve with red wine.