Swordfish Baked in Parchment with Beer, Cherry Tomatoes, and Olives

I can describe a recipe to you for swordfish baked in parchment with beer, cherry tomatoes, and olives. A Mediterranean dish with a twist, thanks to the addition of beer which will give a depth of flavor to the fish. Here’s how to prepare this delicious main course.

Ingredients

• 4 swordfish steaks
• 200 g of cherry tomatoes
• 100 g of black olives (pitted for convenience is better)
• 1 clove of garlic
• A handful of chopped fresh parsley
• 200 ml of light beer
• Salt and pepper to taste
• Extra virgin olive oil
• 4 sheets of parchment paper or aluminum foil for the packets

Preparation

1. Preheat the oven to 180 °C.
2. Wash the cherry tomatoes and cut them in half. Coarsely chop the black olives and garlic.
3. Place a swordfish steak on each sheet of parchment paper.
4. Arrange the cut cherry tomatoes, olives, chopped garlic, and parsley around the fish.
5. Season the fish steaks with salt and pepper to taste.
6. Pour about 50 ml of beer over each swordfish steak, then drizzle each with some extra virgin olive oil.
7. Close the packets, sealing them carefully at the edges to prevent the liquids from escaping during cooking.
8. Cook in the preheated oven for about 15-20 minutes. Cooking times may vary depending on the thickness of the swordfish steaks.
9. Serve the packets still closed, allowing guests to open them at the table so they can enjoy the aroma that will be released.

Curiosity

Baking in parchment is a method of preparation that allows food to be cooked in its own juice, adding possible flavors while keeping the moisture intact, making the dishes particularly succulent. Parchment paper is ideal for this technique, but aluminum can also be used, although it is less breathable.

To pair with this dish, I recommend a beer of the same type used in the preparation or a fresh and mineral white wine, like a Vermentino or Fiano, that can balance the richness of the dish.