Swordfish in a zucchini crust with almonds and tomatoes
4 servings
155 minutes
This exquisite Mediterranean recipe combines tender swordfish fillet with a crispy zucchini crust and aromatic almond flakes. Baked grape tomatoes add a sweet, slightly caramelized note to the dish, while fresh thyme and balsamic sauce enhance its refined flavor. Swordfish, valued for its firm texture and mild taste, pairs perfectly with the vegetables, creating a harmony of freshness and richness. This masterpiece is suitable for both festive dinners and cozy home lunches, impressing guests with its beautiful presentation and rich flavor nuances.
1
Wash the tomato clusters and place them on a baking sheet lined with dampened and wrung-out parchment paper. Bake in a preheated oven at 100 degrees for about 2 hours, then leave to cool there.
- Grape tomatoes: 800 g
2
Wash the zucchini and slice thinly using a vegetable slicer. Lay a sheet of film on the table surface, arrange 1/4 of the zucchini slices vertically, slightly overlapping each other. Place a piece of fish (200 g) on top horizontally, season with pepper and salt. Wrap the fish in the zucchini slices using the film for assistance. Repeat with the remaining pieces of fish.
- Zucchini: 2 pieces
- Swordfish fillet: 4 pieces
- Ground black pepper: to taste
- Salt: to taste
3
Place the fish on a baking sheet lined with parchment paper. Add thyme, season with salt and pepper if needed, top with almond flakes, drizzle with oil and bake for about 20 minutes at 180 degrees. Serve with roasted tomatoes drizzled with oil. Garnish with salad, almonds, and a few drops of balsamic vinegar.
- Swordfish fillet: 4 pieces
- Fresh thyme: 4 sprigs
- Salt: to taste
- Ground black pepper: to taste
- Flaked almonds: 20 g
- Extra virgin olive oil: to taste
- Grape tomatoes: 800 g
- Tuscan salad mix: 100 g
- Flaked almonds: 20 g
- Balsamic glaze: to taste
