. . .

The swordfish baked in foil it is a second seafood dish that is very simple to make but very tasty. In reality, you can make (at least) 2 versions, one with lemon and one with cherry tomatoes. Olives and capers, and even garlic, are optional in both cases, but in my opinion at least the capers are needed (they go great with both tomatoes and lemon). Which version do you prefer? This time I opted for tomatoes, maybe next time I’ll show you how it comes with lemon, garlic and dill or thyme 😉

Procedure for preparing swordfish in foil

Prepare all the ingredients: wash the cherry tomatoes and cut them in half or pieces, pit the olives and desalt the capers, then mix them together.

Assemble the foil: put the swordfish on a sheet of parchment paper, place the sauce on it, add a drizzle of oil and a little parsley and seal the parchment paper tightly around the fish, then arrange on the pan and cook for about 35 minutes at 180 ° C, in a preheated convection oven, opening the foil a little in the last 5 minutes of cooking.

The swordfish is ready, serve it immediately.