Swordfish is an excellent stewing fish as it is one of my favourite recipes and because it won’t fall apart
4 swordfish steaks, approx. 2cm thick, with skin
½ teaspoon coarse rock salt
½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 onions, sliced
2 potatoes cut into wedges
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley, divided
1 teaspoon finely chopped fresh rosemary
½ teaspoon crushed red pepper flakes
2 wine tomatoes, peeled and sliced
100ml dry white wine
How to cook?
1- Preheat an oven to 180 C / Gas 4.
2- Spread potato wedges and sliced onions on a large baking dish.
3- Place the swordfish fillets on top of potatoes and onions.
4- Add seasonings, salt, black pepper, rosemary, parsley and red pepper flakes.
5- Place tomato slices on the top
6- Spoon the olive oil, lemon juice and pour the wine over the dish.
7- Cover the baking dish with aluminium foil. Make five to six venting holes in the top of aluminium foil with a fork.
8- Bake for 30 minutes, or until the fish is cooked.
9- Serve with rice and boiled vegetables.