Braised Swordfish

Name: Braised Swordfish
Ingredients: 1 1/2 lbs sweet potatoes, peeled and sliced; 3 garlic cloves, crushed; 8 ounces carrots, sliced; 8 ounces tomatoes, chopped; 2 onions, chopped; 1 teaspoon fennel seed; 1 teaspoon parsley; 1 bay leaf; 5 fl .oz. white wine; salt and pepper; 2 lbs swordfish meat, cut into large cubes

11 ingredients

3 steps

Ingredients

1 1/2 lbs sweet potatoes, peeled and sliced
3 garlic cloves, crushed
8 ounces carrots, sliced
8 ounces tomatoes, chopped
2 onions, chopped
1 teaspoon fennel seed
1 teaspoon parsley
1 bay leaf
5 fl .oz. white wine
salt and pepper
2 lbs swordfish meat, cut into large cubes

Directions

1

Preheat the oven to 350°F and lightly butter a deep ovenproof dish. Place the garlic, carrots, tomatoes, onions, herbs, wine, salt and pepper in a medium saucepan, cover and cook over a medium heat for 15 minutes, stirring from time to time. Remove the bay leaf.
2

Meanwhile, bring a large pan of lightly salted water to the boil, add the sweet potato slices and cook for about 10 minutes.
3

Drain the potato slices and place in the bottom of the prepared dish. Add the vegetables then top with the fish. Bake for 30 minutes. Serve hot.