Beer-Braised Swordfish with Cherry Tomatoes and Olives
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Swordfish fillets | 2 |
| Cherry tomatoes | 8 |
| Black olives | 8 |
| Capers | 1 tablespoon |
| Extra virgin olive oil | To taste |
| Fresh parsley | 1 bunch |
| Potato | 1 |
| Fresh spring onion (scallion) | 1 |
| Sea salt | To taste |
| Black pepper | To taste |
| Red beer | 330 ml |
| Extra virgin olive oil | 6 tablespoons |
| Sage | 2 sprigs |
| Rosemary | 2 sprigs |
| Basil | 6 leaves |
| Garlic | 1 clove |
| Lemons | 1 |
Instructions:
Step 1: Prepare the Marinade
Begin by making the marinade for the swordfish. In a large bowl, combine the extra virgin olive oil with the finely chopped fresh herbs—sage, rosemary, and basil. Season with salt and pepper to taste. Place the swordfish fillets into the marinade, making sure each piece is well coated. Let the fish marinate for about 20 minutes.
Step 2: Prepare the Vegetables
While the fish marinates, prepare the vegetables for the packet. Dice the potato into small chunks, halve the cherry tomatoes, chop the spring onion, and slice the black olives.
Step 3: Assemble the Parcel
Preheat your oven to 200°C (about 400°F). On a baking sheet, lay out a large sheet of aluminum foil. On top of the foil, place a layer of parchment paper. In the center of the parchment paper, place one of the swordfish fillets that you’ve removed from the marinade.
Step 4: Add the Vegetables and Seasoning
Top the swordfish with the chopped vegetables and olives. Add the capers (make sure they’ve been rinsed and drained), and optionally, grate some extra lemon zest over the fish for added brightness. Sprinkle with freshly chopped parsley, salt, and pepper to taste. Drizzle with a little extra olive oil and add a tablespoon of the marinade to enhance the flavors.
Step 5: Wrap the Parcel
Carefully fold the parchment paper over the fish and vegetables, then seal the foil tightly around it to create a packet. Repeat with the other fillet.
Step 6: Cook the Swordfish
Place the packets in the preheated oven and bake for at least 25 minutes. The exact cooking time may vary depending on the thickness of the swordfish fillets—check for doneness, and if necessary, bake for an additional 5 minutes.
Step 7: Serve and Enjoy
Once the swordfish is cooked through, remove the packets from the oven. Carefully open the foil and parchment paper, being cautious of the steam. Serve the swordfish directly in the packet or transfer to plates with the cooking juices and vegetables. The delicate flavor of the fish, combined with the freshness of the vegetables and herbs, makes for a simple yet elegant meal.
Serve with your favorite side dish or enjoy as is for a light yet satisfying dinner. The beer adds a unique depth of flavor, complementing the fresh ingredients beautifully.
Enjoy your beer-braised swordfish with cherry tomatoes and olives!
