Recently, with the heat of these days, I decided to give up the oven, so having purchased some good silver scabbardfish, also known as sabre fish, I thought of preparing it in a pan! The scabbardfish is one of my favorite fish because, despite its creepy appearance at first glance, its flesh is lean and the taste really delicate. Moreover, once the fillets are obtained, which is very simple, it will be almost entirely boneless, therefore perfect to cook even for your children! This pan version with cherry tomatoes and herbs is super quick and easy, but with unimaginable results! I assure you it will be irresistible and your guests will thank you! I highly recommend doubling the doses, so with the leftovers, you can also dress your favorite pasta as I did! A guaranteed success!
If you are a fan of fish-based dishes, also try these recipes below, all to experiment:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 8 silver scabbardfish fillets (already deboned)
- 10.5 oz cherry tomatoes
- 1 tbsp tomato paste
- 1.7 oz white wine
- 1 1/2 lemon juice
- 10 leaves mint
- 5 leaves basil
- 1 clove garlic
- 1.7 oz extra virgin olive oil (+ a little extra if needed)
- to taste salt
- to taste pepper
Preparation:
Wash the silver scabbardfish fillets thoroughly under running water. Then pat them dry with paper towels and place them in a bowl, seasoning them with the filtered lemon juice and olive oil.
Add half of the mint and basil leaves.
Turn the pieces in the marinade to flavor well, then cover with plastic wrap and place in the refrigerator for 30′.
Meanwhile, wash the cherry tomatoes and cut them into quarters.
In a non-stick pan, brown a clove of garlic over high heat with a drizzle of oil, then add the cherry tomatoes and the remaining half of the herbs.
Let them flavor for a few minutes, then add the fish with the skin side in contact with the pan.
Lower the heat and also add the tomato paste.
Deglaze with the white wine, raising the heat again to let it evaporate.
Adjust the salt and cover with the lid. Let it cook on low heat for about 10′.
Before serving, let it cool slightly and garnish with additional mint and basil as desired.
And voilà… your silver scabbardfish in pan with cherry tomatoes and herbs is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store silver scabbardfish fillets in the fridge in containers, preferably glass, with a lid for a maximum of 1-2 days.
Tips, Notes, Variations, and Suggestions
🟣 You can complete the dish by adding potatoes cut into chunks. To speed up the process, you can parboil them for 5 minutes in salted water and always add them first compared to other ingredients in the pan. You can further enrich the dish by adding a handful of black and/or green olives or previously desalinated capers.
