Baked Supreme of Swordfish with Tomato and Herbs recipe
information
Baked Supreme of Swordfish with Tomato and Herbs (Sarde a Beccafico)
ingredients
10 x 175 g supremes of swordfish
100 g chopped shallots
3 chopped cloves of garlic
100 g diced celery
50 g diced white of leek
50 ml olive oil
250 g tomato concassee
1 bayleaf
50 g pine-nuts
25 g capers
20 stoned green olives
50 g peeled seedless white grapes
chopped fresh herbs
100 g chopped shallots
3 chopped cloves of garlic
100 g diced celery
50 g diced white of leek
50 ml olive oil
250 g tomato concassee
1 bayleaf
50 g pine-nuts
25 g capers
20 stoned green olives
50 g peeled seedless white grapes
chopped fresh herbs
method
Shallow fry 10 x 175 g supremes of swordfish, remove and retain.
Sweat 100 g chopped shallots, 3 chopped cloves of garlic, 100 g diced celery and 50 g diced white of leek in 50 ml olive oil, then add 250 g tomato concassee, 1 bayleaf, 50 g pine-nuts, 25 g capers and 20 stoned green olives; season and simmer for 10 minutes.
Add the fish, cover with foil and bake in an oven at 200°C for 20 minutes.
Remove the bayleaf and just before serving add 50 g peeled seedless white grapes and sprinkle with chopped fresh herbs.
Sweat 100 g chopped shallots, 3 chopped cloves of garlic, 100 g diced celery and 50 g diced white of leek in 50 ml olive oil, then add 250 g tomato concassee, 1 bayleaf, 50 g pine-nuts, 25 g capers and 20 stoned green olives; season and simmer for 10 minutes.
Add the fish, cover with foil and bake in an oven at 200°C for 20 minutes.
Remove the bayleaf and just before serving add 50 g peeled seedless white grapes and sprinkle with chopped fresh herbs.
serving amount
serves 10
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