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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Swordfish with vegetables Recipe

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This recipe for Baked Swordfish with vegetables is from The Lexington Curves Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbls olive oil
4 potatoes
1 zucchini sliced on extreme angle
1 summer squash sliced on extreme angle
2 tbls. fresh oregano or parsley
11/2 pound piece thickly cut swordfish
2 medium tomatoes chopped
Directions:
Directions:
Use 1 tbls. oil to smear bottom of a large baking dish.
Boil sliced potatoes 4 minutes, drain and place in baking dish.
Put zucchini and squash in a bowl and add 1 tbls. oregano or parsley, 1 tbls. oil, salt and pepper to taste. Toss just to mix and pile them onto the potatoes.
Set the swordfish on the vegetables. Put chopped tomatoes on fish and remaining oregano or parsley. Dribble with remaining oil and sprinkle with salt and pepper. Cover with foil and transfer to oven.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
This makes a good do-ahead dinner to put in oven
about 40 minutes before serving.

 

 

 

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