The baked Eolian-style swordfish with cherry tomatoes, capers, and breadcrumbs is a typical Sicilian main course, rich in Mediterranean flavors and colors.
The sweetness of the cherry tomatoes, the salty flavor of the capers, the scent of the parsley, and the crunchiness of the breadcrumbs toasted in the oven, blend perfectly with the somewhat thick slices of swordfish.
The Eolian-style swordfish recipe tells the story of summer, it is light and very tasty, perfect for a quick but certainly special lunch.
The swordfish with its firm and tasty flesh, is a valuable food from a nutritional point of view:
• it is rich in high-quality proteins,
• low in fats
• contains omega 3, important for the heart and nervous system health.
• provides good amounts of vitamin D and selenium, important allies for the immune system.
Surely the main feature of this sea recipe is simplicity: just a baking dish, a few good ingredients, and the oven will complete the recipe!
A sea main course perfect for those who love bringing to the table a lot of taste, lightness, and tradition.
It is a fish beloved by my son Andrea and I must say he loved it so much!
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Always on the SWORD FISH THEME here are some recipes just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices swordfish (about 200 grams each)
- 300 g cherry tomatoes (mixed)
- 2 tablespoons salted capers (rinsed and desalinated)
- 50 g pitted black olives (Taggiasche or baked)
- 2 cloves garlic
- as needed breadcrumbs (about 6 tablespoons)
- as needed dried oregano
- as needed chopped parsley
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools
- Mixer
- Baking Dishes
For a tasty sea dish let’s start with
chop the black olives, desalinated and well-rinsed capers under running cold water.
Add fresh parsley and breadcrumbs.
Mix well, blending everything together to create a coating for the thick slices of swordfish.
Wash and cut the cherry tomatoes in half, placing them in the baking dish with salt, pepper, and garlic.
Then place the swordfish slices on the cherry tomatoes and cover them with the breadcrumb, caper, and olive mixture just chopped with the electric mixer.
A dash of EVO oil, adjust the saltiness, and then bake at 356°F for about 25 minutes until the fish is cooked and the surface is slightly golden.
If you like, turn on the grill for the final crust for a couple of final minutes.
Serve the swordfish immediately hot with the cherry tomatoes and accompany, for completeness, with a fresh gurnard salad!
Simple, tasty, and bon appétit! Happy cooking
Annalisa
