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Lemon Swordfish with Roast Tomatoes

This recipe for Lemon Swordfish with Roast Tomatoes has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

A Mediterranean dish in every sense of the word! Swordfish steaks go very well with salads and potatoes, here we have a pairing with roasted tomatoes - buy the biggest, ripest tomatoes you can get, this way they will roast slightly quicker. Served with lashings of extra virgin olive oil and served with fresh bread you can't get much more Mediterranean than this!

Ingredients for Lemon Swordfish with Roast Tomatoes

2 Swordfish steaks
2 Large tomatoes
Squeeze lemon juice
Parsley
Ground black pepper
Extra virgin olive oil

How to make Lemon Swordfish with Roast Tomatoes

  • Quarter each tomato, place on a baking tray and oven bake on a high heat 220°C for 30 minutes.
  • Ten minutes before the tomatoes are ready heat some olive oil in a pan, add the swordfish steaks and squeeze over with lemon juice.
  • Lightly fry for 4 minutes each side.
  • Arrange the swordfish on a plate with the baked tomato segments.
  • Season with black pepper and add a generous splash of good olive oil.
  • Garnish with parsley and serve with fresh crusty bread.

Serves 2

Lemon Swordfish with Roast Tomatoes

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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