Herb-baked Swordfish

  • salt and freshly ground black pepper
  • 1 tsp chopped thyme
  • 2 tbsp extra virgin olive oil, plus more for the dish
  • 1/2 cup dry white wine
  • 4 ripe tomatoes, sliced
  • 4 swordfish steaks (about 6 ounces each), skin removed
  • 1 lemon, sliced
  • 1 fennel bulb, thinly sliced
  • 4 tbsp chopped parsley
  • 2 teaspoons finely chopped rosemary
  • 1 tbsp chopped mint
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