Spanish Swordfish With Tomatoes In Herb Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 onion)
• 1/2 lemon, juice of
• 6 seedless spanish black olives, halved (optional)
• 4 sprigs italian parsley (optional)
• 12 capers (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. set aside.
• 3 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.
• 4 when the shallots (or onion) is translucent, set aside.
• 5 in a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste.
• 6 place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture.
• 7 bake in the oven for about 10 minutes or until cooked through and a bit bubbly.
• 8 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.
• 9 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.
• 10 top each fillet with 3 black olive halves, 3 capers and a sprig of parsley.
• 11 note: roasted potatoes, a green salad and a glass of wine go well with this dish. salut!