Baked Swordfish With Potatoes

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Boiling potatoes
6 tablespoons	90ml	Extra virgin olive oil
36 oz	1022g	Swordfish fillets - (6 fillets)
2 tablespoons	30ml	Chopped fresh rosemary
3 tablespoons	45ml	Fine dry bread crumbs
3		Ripe tomatoes - peeled and sliced
		Salt
		Black pepper, freshly ground
1 cup	237ml	Dry white wine

Recipe Instructions

In a saucepan, boil the potatoes in salted water to cover until tender, about 30 minutes. Drain the potatoes, then peel and slice them.

Preheat an oven to 350 degrees. Pour 3 tablespoons of the olive oil into an ovenproof earthenware dish. Arrange the potato slices in overlapping concentric circles in the botton of the dish.

Lay the fish on top of the potatoes and sprinkle with rosemary and bread crumbs. Place the tomato slices on the fish and season to taste with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the top and pour in the wine. Bake for 20 minutes. Serve hot directly from the dish.

Source:
TUSCANY THE BEAUTIFUL COOKBOOK by Lorenza De' Medici (c) 1992 - Collins Publishers, San Francisco - 256 pages - $45.00 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

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