Mediterranean swordfish with aromatic herbs, a light, simple, and very quick recipe, perfect to make with either fresh or thawed swordfish. For the herbs, you can easily buy the ready-made mix available on the market, and if you want, you can replace the chives with dried ones, although my advice, in this type of recipe, is to use all fresh products for a better final result. My swordfish steak was quite large enough to comfortably serve two, so adjust the quantity as needed, even consulting with your trusted supplier. Below, I leave you with other ideas to make with swordfish, and after the complete description with photographic steps, I will answer the most common questions about this recipe.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 steak swordfish
- 7 oz cherry tomatoes
- as needed chives
- as needed parsley
- 1 sprig rosemary
- as needed fine salt
- as needed pepper
- 3 tbsps extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Parchment paper
- 1 Baking dish
- 1 Spoon
- 1 Bowl
Steps
To make the Mediterranean Swordfish, first wash the swordfish under cold running water and dry it. Just wrap it gently in absorbent paper and pat it dry. Break the garlic cloves by crushing them with a knife and place them in the baking dish lined with parchment paper along with the fish.
Wash and dry the herbs and tomatoes. Cut the latter into cubes and put them in a bowl. Mince chives and parsley and add them to the tomatoes. Separate the rosemary needles and add them to the other ingredients with salt, pepper, and extra virgin olive oil. Mix well.
Garnish the swordfish generously with the seasoning and bake in a hot ventilated oven at 356°F for 20 minutes. The swordfish meat should remain firm and white.
Serve the dish hot. The seasoning will also serve as a side dish, especially if accompanied by toasted bread. Alternatively, you can serve the swordfish with a very light green salad or fennel salad.
FAQ (Questions and Answers)
Can I prepare this recipe in advance and leave it raw in the refrigerator?
Certainly, but it is better to store it covered with plastic wrap and for a maximum of 24 hours.
Can I cook it in an air fryer?
Yes, at 356°F for 12-15 minutes.
