“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”
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. |
