Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, November 19, 2019

Swordfish with Capers, Parsley, and Anchovies

With lots of prep going on for Thanksgiving, dinner on Wednesday night needs to be about simplicity and ease…not to mention something on the lighter side. These baked swordfish steaks check all those boxes.

Preheat your oven to 425, then grease a roasting pan using a paper towel and some olive oil. Spread out your swordfish steaks on the bottom of the pan and generously salt and pepper.

In a small bowl, combine equal amounts of finely chopped capers and parsley, along with a few minced anchovies…you can also use anchovy paste to save time. Mix well with enough olive oil so it will spread easily, then spoon it evenly over the swordfish.

Bake for 10 to 15 minutes, or until the fish is cooked through. Remove from the roasting pan immediately so it doesn’t get overcooked. Serve with a wedge of lemon.

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