SPANISH SWORDFISH WITH TOMATOES IN HERB SAUCE

Spanish Swordfish With Tomatoes in Herb Sauce image

Provided by Stella Mae

Categories Spanish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Previous Next

4 swordfish fillets
4 medium tomatoes, peeled and halved, seeded
1 tablespoon breadcrumbs
1 garlic clove, crushed
1 teaspoon fresh oregano leaves, chopped
2 -4 tablespoons olive oil
salt and pepper
4 -6 fresh basil leaves, chopped (as many as you prefer)
4 -6 fresh Italian parsley, chopped (as many as you prefer)
4 shallots, chopped (or one small yellow or white onion)
1/2 lemon, juice of
6 seedless spanish black olives, halved (optional)
4 sprigs Italian parsley (optional)
12 capers (optional)

Steps:

Preheat oven to 350 degrees F.
Place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. Set aside.
To make the sauce heat 2 or more tbsp olive in a frying pan, add chopped basil and parsley, shallots (or small onion), salt and pepper to taste. Stir gently as it cooks.
When the shallots (or onion) is translucent, set aside.
In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste.
Place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture.
Bake in the oven for about 10 minutes or until cooked through and a bit bubbly.
While sauce is baking, cook swordfish in 2 tablespoons olive oil on a hot griddle or in a non-stick frying pan until golden brown on both sides. You may add more olive oil, if necessary.
To serve, place the fish on pre-heated plates with the baked tomato halves in herb sauce either alongside or on top of each fillet, and sprinkle remaining herb sauce and juices over all.
Top each fillet with 3 black olive halves, 3 capers and a sprig of parsley.
Note: Roasted potatoes, a green salad and a glass of wine go well with this dish. Salut!