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“Here’s my favourite
interpretation of this classic dish
– cooked in just fifteen minutes.
Roasted herbs add a wonderful perfume.
Summer side vegetables like tomatoes,
egg-plant, and zucchini are great
with this swordfish”
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Ingredients
(makes 4 servings):
- 4 teaspoons Monini
OilBios Olive Oil
- 8 spring fresh rosemary
- 8 spring fresh thyme
- 2 cloves garlic, thinly sliced
- 4 eight-ounce swordfish filets
- Salt and freshly ground black
pepper
- Freshly squeezed juice of 2 lemons
- 20 capers, rinsed of vinegar
or salt
- 3 tablespoons cold unsalted butter
- 4 teaspoons freshly chopped Italian
parsley
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Preparation
Preheat the oven to 450° F. Place
the whole herb springs in a bowl, cover with water,
and soak 15 minutes. Lift them out of the water
and arrange in a small roasting pan. Place the
garlic slices on top. Rub each swordfish with
teaspoon of the oil then season with salt and
pepper to taste. Arrange the filets on top of
the herbs and bake 12 to 15 minutes cooked to
your liking.
Remove the fish to a serving platter. Place the
roasting pan with the herbs and garlic on top
of the stove and add lemon juice and capers. Simmer
over medium-high heat for 1 minute. Remove the
herb springs from the pan and divide on top of
the fish fillets. Whisk the cold butter into the
liquid in the pan until it melts and pour this
sauce over the fish. Serve immediately garnished
with the parsley.
PRO TIP:
SOAKING THE HERBS WELL IN WATER PREVENTS THEM
FROM BURNING WHILE YOU COOK THE FISH, YOU WANT
THE HERBS TO SMOLDER AND SMOKE, BUT NOT CATCH
ON FIRE.
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