Prep 15 mins
Cook 15 mins
Easy and tasty.
- 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)
- 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!