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Add a photoServings: 6
Ingredients
- 1 1/4 lb Boiling potatoes
- 6 Tbsp. Extra virgin extra virgin olive oil
- 36 ounce Swordfish fillets - (6 fillets)
- 2 Tbsp. Minced fresh rosemary
- 3 Tbsp. Fine dry bread crumbs
- 3 x Ripe tomatoes peeled and sliced Salt Black pepper, freshly grnd
- 1 c. Dry white wine
Directions
- In a saucepan, boil the potatoes in salted water to cover till tender, about 30 min. Drain the potatoes, then peel and slice them.
- Preheat an oven to 350 degrees. Pour 3 Tbsp. of the extra virgin olive oil into an ovenproof earthenware dish. Arrange the potato slices in overlapping concentric circles in the botton of the dish. Lay the fish on top of the potatoes and sprinkle with rosemary and bread crumbs. Place the tomato slices on the fish and season to taste with salt and pepper. Drizzle the remaining 3 Tbsp. extra virgin olive oil over the top and pour in the wine. Bake for 20 min.
- Serve warm directly from the dish.
- This recipe serves 6.
- Comments: Although swordfish is generally fished in southern Italy, it is popular on the coast near Grosseto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 123 | 54% |
| Total Fat 13.97g | 17% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 421mg | 12% |
| Total Carbs 17.69g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.81g | 1% |
| Protein 2.21g | 4% |
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