Rosemary is not usually used with fish, but it perfectly complements the meaty flavor of swordfish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|salt and freshly ground black pepper||1 tsp chopped thyme|
|2 tbsp extra virgin olive oil, plus more for the dish||1/2 cup dry white wine|
|4 ripe tomatoes, sliced||4 swordfish steaks (about 6 ounces each), skin removed|
|1 lemon, sliced||1 fennel bulb, thinly sliced|
|4 tbsp chopped parsley||2 teaspoons finely chopped rosemary|
|1 tbsp chopped mint|
Preheat the oven to 350°F (180°C). Season the swordfish with salt and pepper. Lightly oil a large baking dish. Spread the fennel in the dish and season with salt and pepper.
Place the swordfish in the dish in a single layer. Top with the tomato and lemon. Mix the parsley, mint, rosemary, and thyme together, and sprinkle over the fish. Pour the wine and the oil over the fish. Cover with aluminum foil.
Bake for 15–20 minutes, or until the fish look opaque when flaked with a knife. Serve immediately, with the pan juices.
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