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Baked swordfish siciliana

A recipe from the Good Food collection.

Ingredients

Baked swordfish siciliana
Baked swordfish siciliana
80 ml (⅓ cup) olive oil
2 tablespoons lemon juice
2½ tablespoons finely chopped basil
4 swordfish steaks
60 g (2¼ oz) pitted black olives, chopped
1 tablespoon baby capers
½ teaspoon finely chopped anchovies in olive oil
400 g (14 oz) tomatoes, peeled, seeded and chopped
2 tablespoons dried breadcrumbs

Method

1. MIX half the olive oil with the lemon juice and 1 tablespoon of the basil. Season and pour into a shallow ovenproof dish, large enough to hold the swordfish in a single layer. Arrange the swordfish in the dish and leave to marinate for 15 minutes, turning once. Preheat the oven to 230°C (450°F/Gas 8) and preheat the grill (broiler).

2. COMBINE the olives, capers, anchovies and tomatoes with the remaining olive oil and basil and season well. Spread over the swordfish and sprinkle the breadcrumbs over the top. Bake for about 20 minutes, or until the fish is just opaque. Finish off by placing briefly under the hot grill (broiler) until the breadcrumbs are crisp. Serve with bread to soak up the juices.

Main ingredient:
Fish, Tomato
Cuisine:
Italian
Course:
Main-course

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