Baked Supreme of Swordfish with Tomato and Herbs

Baked Supreme of Swordfish with Tomato and Herbs

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Servings: 10
Calories: 383

Ingredients
 

  • 60 oz supremes of swordfish each weighing about 6 oz
  • 3 1/2 oz chopped shallots
  • 3 chopped cloves of garlic
  • 3 1/2 oz diced celery
  • 1 3/4 oz diced white of leek
  • 4 tbsp olive oil
  • 9 oz tomato concassee
  • 1 bayleaf
  • 2 oz pine-nuts
  • 1 oz capers
  • 20 stoned green olives
  • 2 oz peeled seedless white grapes
  • chopped fresh herbs

Instructions

  • 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.
Calories: 383 kcal
Carbohydrates: 10 g
Protein: 36 g
Fat: 22g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 553 mg
Potassium: 1090 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 762 IU
Vitamin C: 8 mg
Calcium: 37 mg
Iron: 2 mg
Cuisine Spanish
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