Today, I’m excited to share a delightful recipe for Baked Swordfish with Confit Tomatoes. This dish brings together the rich flavors of swordfish paired with succulent, sweet tomatoes, creating a beautiful and appetizing meal that’s perfect for any occasion.
Baked Swordfish with Confit Tomatoes
This recipe is not only easy to prepare, but it’s also bursting with flavor. The confit tomatoes add a sweet and tangy element to the firm swordfish, making each bite a delight for your taste buds. Let’s dive into the details!
Ingredients
- 4 swordfish steaks (about 6 ounces each)
- 2 cups cherry tomatoes, halved
- ½ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Chopped fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine cherry tomatoes, olive oil, minced garlic, thyme, balsamic vinegar, salt, and pepper. Toss gently to coat the tomatoes evenly.
- Spread the seasoned tomatoes in an even layer in a baking dish. Place the swordfish steaks on top of the tomatoes, seasoning them with salt and pepper.
- Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The tomatoes should be soft and flavorful at this point.
- Once everything is cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh basil before serving.
- Serve your baked swordfish with the confit tomatoes on the side. This dish pairs wonderfully with crusty bread or a refreshing salad.
Enjoy your meal with family and friends, and savor the delicious flavors of this fantastic recipe. Baked Swordfish with Confit Tomatoes is sure to become a new favorite in your cooking repertoire!
source: www.pinterest.com
