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Ingredients
for
4
Swordfish Steaks with Ratatouille
25 min., ready in 40 min.
Time:
Ingredientsfor
- Ingredients
- 1 Eggplant
- 1 Zucchini
- 200 grams Cherry tomatoes
- 100 grams black Olives (pitted)
- 2 garlic cloves
- 4 Tbsps olive oil
- ½ tsp dried rosemary
- salt
- peppers
- 4 Swordfish fillet (each about 200 grams)
Preparation
1.
Rinse and slice eggplant, season with salt and let stand for a few minutes. Rinse zucchini and cut into 1 cm (approximately 1/2 inch) cubes. Rinse and quarter cherry tomatoes. Drain olives well. Peel garlic and chop finely. Rinse eggplant slices and cut into 1 cm (approximately 1/2 inch) cubes.
2.
Heat 2 tablespoons of oil in a pan. Saute garlic until translucent, add eggplant and zucchini and saute for about 2 minutes. Add tomatoes and olives and saute for about 5 minutes. Season with rosemary, salt and pepper.
3.
Rinse swordfish and pat dry. Heat remaining oil in a pan and cook swordfish steaks for about 2 minutes per side, season with salt and pepper. Arrange steaks on plates and top each with ratatouille. Serve.