This swordfish with tomatoes dish is simple and quick to prepare. A tasty, easily digestible recipe, perfect for those who love delicate flavors and healthy cooking. Don’t forget that swordfish is a valuable source of vitamins, proteins, and minerals. It is low in saturated fats but rich in Omega 3. For all these reasons, it’s important to include it frequently in our diet.
Try it this way too:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Swordfish with Tomatoes
- 4 slices swordfish (about 6.5-7 oz each)
- 2 round tomatoes (firm)
- Half lemon
- 1 clove garlic
- A few grains black pepper
- parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Tray
- 1 Pot
- Slotted spoon
- 1 Baking dish
Preparation of Swordfish with Tomatoes
Rinse the swordfish slices, pat them dry with paper towels, and place them on a tray or in a baking dish. Drizzle with a little olive oil and the juice of half a lemon; then add slices of one garlic clove and a few grains of black pepper.
Finish with some finely chopped parsley and let marinate for half an hour, turning the slices occasionally.
Meanwhile, wash the tomatoes, make a cross-cut at the base, and blanch them for a minute in boiling salted water. Drain with a slotted spoon and let them cool slightly.
Then remove the skin and seeds and cut the pulp into small pieces.
Brush a baking dish with oil and spread half of the diced tomatoes, seasoning them with salt and pepper.
Drain the fish slices from the marinade and place them over the diced tomatoes.
Drizzle with the marinade, season with salt and pepper to taste, and cover with the remaining tomatoes.
Bake in a preheated static oven at 375°F for 20 minutes. Once cooked, garnish with more chopped parsley. Serve the swordfish with tomatoes warm or at room temperature. Enjoy! Paola
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