← All recipes

🍽️ Swordfish Steaks with Braised Ratatouille

485 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 1 zucchini
• 200 g cherry tomatoes
• 100 g black olives (pitted)
• 2 garlic cloves
• 4 tbsp olive oil
• 0.5 tsp dried rosemary
• salt
• pepper
• 4 swordfish steaks (approx. 200 g each)

Instructions

1. 1. Thoroughly wash the eggplant.
2. 2. Slice the eggplant into thick rounds.
3. 3. Sprinkle the slices with salt to draw out moisture.
4. 4. Set the eggplant slices aside.
5. 5. Wash the zucchini.
6. 6. Cut the zucchini into 1 cm cubes.
7. 7. Wash the cherry tomatoes.
8. 8. Quarter the cherry tomatoes.
9. 9. Drain the olives.
10. 10. Let the olives drain well.
11. 11. Peel the garlic.
12. 12. Finely dice the garlic.
13. 13. Rinse the salted eggplant slices.
14. 14. Cut the eggplant into 1 cm cubes as well.
15. 15. Heat 2 tablespoons of oil in a large pan.
16. 16. Sauté the garlic until translucent.
17. 17. Add the eggplant and zucchini cubes to the pan.
18. 18. Fry the vegetables for about 2 minutes.
19. 19. Add the tomatoes and olives to the pan.
20. 20. Braise the mixture for about 5 minutes.
21. 21. Add the rosemary.
22. 22. Season the vegetables with salt and pepper.
23. 23. Rinse the swordfish steaks.
24. 24. Pat the fish dry.
25. 25. Heat the remaining oil in a separate pan.
26. 26. Fry the swordfish steaks for about 2 minutes on each side.
27. 27. Season the fish with salt and pepper.
28. 28. Plate each swordfish steak with one quarter of the vegetables.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 13 g