Baked swordfish with cherry tomatoes
On many Sundays, fish is served in the refectory of the monasteries, since meat is completely absent from the monks diet. Here follows an easy monastic recipe with fish dominated by Mediterranean aromas. Try this grilled swordfish fillets in the oven with the cherry tomatoes, onions and herbs and accompany them with a nice fresh salad.
We wash the swordfish fillets, remove any bones and skin.
We salt the fillets with plenty of salt at least 5 hours before cooking them.
We cut the onions into thin slices and mash the garlic cloves.
We spread the onions and melted garlic evenly in the pan first.
Then lay the swordfish fillets on top of the onions and place the cherry tomatoes on top of the fillets.
Then we brush the entire surface of the pan with olive oil, so that the oil stays on the fillets and the cherry tomatoes.
We sprinkle oregano and cumin all over the pan and season with salt and pepper.
Finally, we add the bay leaves and parsley.
We pour about half a cup of water from one corner of the pan, being very careful not to wash away the herbs.
We bake for about 45 minutes in a preheated oven, at a very low temperature so that the fish is cooked evenly and inside.
We remove the bay leaves and serve.
The same recipe can be made with bonito.
We find fresh swordfish in fish markets usually in spring and summer.
