Swordfish baked with herbs
“Tired of frozen fish fingers and the Friday-night flake? It's time to tackle a better catch.”
- 400g swordfish, cut into 2 steaks
- Sea salt and freshly ground pepper
- 2 ripe tomatoes, halved, juice and seeds removed, and chopped
- 3 tbsp chopped parsley
- 1 tbsp chopped mint
- 2 sprigs fresh thyme leaves
- 1 tsp rosemary leaves, finely chopped
- 1/2 clove garlic, finely chopped
- Splash of white wine
- Juice of half a lemon
- Extra virgin olive oil
This is a beautiful dish that works equally well with tuna, Spanish mackerel or swordfish. Rosemary is an unusual herb to use with fish but in this case adds a subtle, savoury character.
Method
Preheat oven to 180C.
Season fish with salt and pepper and place in an ovenproof dish. Combine the tomatoes, herbs and garlic in a bowl, then sprinkle over the fish. Add the white wine, lemon juice and a good drizzle of extra virgin olive oil. Bake in the oven for 12-15 minutes or until just cooked through.
To serve
Serve immediately.
Serves 2.
