Swordfish in Tomato Sauce from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to hot (425°F.). Cut the fish into serving pieces, if desired, and arrange in one layer in a buttered baking dish. Combine the parsley, oil and garlic in a small skillet and cook for...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 3 pounds swordfish (2 slices, each 1½ inches thick)
- 1½ cups finely chopped parsley
- ½ cup olive oil
- 1 garlic clove, finely minced
- ¼ cup lemon juice
- 2 cups(two 8-ounce cans) tomato sauce
- Salt and freshly ground black pepper
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