Swordfish with onion and white wine

Clean, rinse and dry the fish. Divide it into 6 steaks. Rub with salt on both sides, roll in wheat flour and shake lightly to remove excess.

Heat the oil in a frying pan. Fry the fish in batches until golden. Transfer the finished fried fish to a plate.

Pour 3 tablespoons of oil taken from the frying pan into a clean saucepan, heat it up. Thinly chop the onion and add to the oil. Fry the onion over low heat, stirring regularly, for 5-7 minutes. Then pour in the wine and cook, without bringing to a boil, for 10 minutes. Add the fish to the pan and simmer until tender, about 10 minutes. Serve immediately. Bon appetit!