Baked Swordfish Siciliana

1/3 c olive oil

2 T lemon juice

2 1/2 T chopped basil

4 swordfish steaks

60 g pitted black olives, chopped

1 T baby capers

1/2 t finely chopped anchovies in olive oil

14 oz tomatoes peeled, seeded and chopped

2 T dried breadcrumbs

Mix half the olive oil with lemon juice and 1 T basil.  Season and pour into a shallow ovenproof dish, large enough to hold the swordfish in a single layer.  Arrange the swordfish in the dish and leave to marinate for 15 minutes, turning once.  Preheat oven to 450 degrees.

Combine the olives, capers, anchovies and tomatoes with the remaining olive oil and basil and season well.  Spread over the swordfish and sprinkle the breadcrumbs over top.  Bake for about 20 minutes or until the fish is just opaque.  Finish off by placing briefly under the broiler until the breadcrumbs are crisp.

Char-grilled Eggplant

2 large eggplants, thinly sliced lengthwise

2 cloves of garlic, crushed, 2/3 c olive oil

red chili flakes (to taste-approx. 1/2 t)

1 t dried basil

Preheat oven to 400 degrees.  Drizzle a couple of T over a baking tray.  and place the eggplant slices on top.  Drizzle with a little more oil and cook the eggplant until soft.  As you remove the slices from the pan, put them on a plate on top of each other-this helps them steam a little and soften further.  Whisk the rest of the ingredients into the oil.  When ready to serve, roll an eggplant slice into a cilender.  Drizzle the flavoured oil over top.

Kath’s quote:  “We remember the fish, which we did eat in Egypt freely, the cucumbers, and the melons, and the leeks, and the onions, and the garlic.”    –Bible, Numbers 11

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