Swordfish is a fish that does not really have a fishy taste. The texture of the meat is firm and some say it reminds them a little of pork.
The combination of the swordfish with the fresh parsley sauce in this recipe is great and to complete the meal you can add potatoes or a green salad. Perfect for lunch or dinner.
Ingredients (for 2)
2 swordfish fillets of 150g each
4 tbsp olive oil, plus some extra
6 cherry tomatoes
juice of 1/4 lemon
zest of 1/2 lemon
2 tbsp capers
1/2 bunch of parsley
pepper and salt
Brush the swordfish with some olive oil and season with pepper and salt.
Heat the pan on high and roast the swordfish for 3-4 minutes on each side. When the fish is ready, cover it in tin foil to keep it warm.
Cut the tomatoes in quarters. Add 4 table sp. of olive oil to the pan on medium-high heat. Add the tomatoes and season with pepper and salt. Add the capers and lemon zest. Let this simmer and cut the parsley and add this to the pan. Add the lemon juice last.
Unfold the tin foil and put the pan roasted swordfish on a plate. Serve the parsley sauce over the fish.
You can find the original recipe HERE.