Main Course
Swordfish and crushed tomatoes
Take a trip to the Mediterranean coast with our recipe for swordfish and tomato concasse.
10 min
Prep time
15 min
Cook time
4
Servings
Easy
Difficulty
25 min
Total time
Poele
Cooking method
Ingredients
Instructions
-
1
In a small dish, place your swordfish slices.
-
2
Season with salt and pepper, then pour 3 tablespoons of olive oil.
-
3
Let it marinate for 20 minutes covered with plastic wrap. Plunge your tomatoes into boiling water for a maximum of 20 seconds.
-
4
Peel them and press them in a mixing bowl before cutting them into small dice.
-
5
Chop the garlic and onion.
-
6
In another saucepan, pour 2 tablespoons of olive oil.
-
7
Sauté the onion and garlic, then add the tomato dice, olives, oregano, and bay leaf.
-
8
Let it cook for 10 minutes. Rinse and drain the swordfish, then pour the saucepan preparation into a skillet.
-
9
Add the swordfish.
-
10
Cook the swordfish for 5 minutes, turning it over.
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11
Serve the swordfish with the sauce sprinkled with chopped parsley.
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