If you love eating fish, I suggest the baked swordfish with cherry tomatoes, a tasty and light summer dish.
The sweet and juicy piccadilly tomatoes, the aroma of fresh Tropea onion and oregano, the addition of Taggiasca olives make this main course a real delicacy!
The baked swordfish with cherry tomatoes is also ideal for your special occasions, bringing a vibrant, succulent dish to the table, perfect for dipping bread 😛
An easy and quick dish, just put all the ingredients in a baking dish and place it in the oven, allowing you to prepare other things during the cooking time.
- Portions: 4
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz swordfish steaks
- 1 1/2 cups piccadilly cherry tomatoes
- 1 fresh Tropea spring onion
- 2 tablespoons Taggiasca olives
- 1 bunch parsley
- to taste salt
- to taste oregano
- to taste extra virgin olive oil
Steps
For the recipe preparation, wash and cut the cherry tomatoes into four parts, seasoning with: salt, extra virgin olive oil, oregano, and parsley.
Place the swordfish steaks seasoned with salt and garlic powder in a baking dish with a little extra virgin olive oil at the bottom.
Place the seasoned cherry tomatoes on the swordfish steaks.
Slice the Tropea onion and sprinkle on top.
Finish with the addition of Taggiasca olives.
Cover the baking dish with aluminum foil and put it in the oven at 428°F for 30 minutes. In the last 10 minutes of cooking, remove the aluminum foil.
Baked swordfish with cherry tomatoes is the perfect recipe for a summer dinner, when seasonal tomatoes are tastier and Tropea onions abound, but you can prepare it whenever you crave it.
