1/2 teaspoons peperoncino, dried chili (optional for kids)
6 tablespoons olive oil
4 swordfish steaks
salt
1 cup white rice
Preparation
30 mins
0 mins
Low
In a large bowl, place the tomatoes and season with salt and pepper. Add oregano, parsley, garlic, onion, capers, pepper, olives, lemon, dried chili, and 4 tablespoons of olive oil. Mix and let marinate for 1 hour. (If this dish is for kids, you can omit the capers and dried chili.)
Preheat the oven to 230 degrees Celsius (450 F). Place a pot of salted water to boil and when it is bubbling, add the pasta (linguini or spaghetti). Cook the pasta until al dente. Remove from boiling water and stir in 2 tablespoons of olive oil. Set aside.
To prepare the packets with the fish, you will need 4 sheets of parchment paper. Fold each sheet in half and cut into a half-moon shape. Once you open the half-moon of paper, it will look like a heart. Place some linguini pasta on each opened half-moon sheet, then add a large tablespoon of the tomato mixture (enough to cover the pasta) and finally place a fish fillet on top of the sauce. Add another tablespoon of tomato sauce on top of the fish and season with salt and pepper.
Close the fish packets by rolling the edges of the half-moon paper. Place the fish packets on a baking tray and cook for 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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