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Baked Swordfish

Atún con salsa de tomate a las hierbas


  • 6 Swordfish steaks
  • 12 French onions
  • 100 g of cherry tomatoes
  • 2 shallots
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 100 ml olive oil
  • 2 tablespoons chopped tarragon
  • 1 teaspoon Maldon salt
  • Pepper
  • Salt


First wash the cherry tomatoes, dry and place in a baking dish. Peel onions and cut into quarters.

Add tomatoes, lemon juice, half of the oil and add chopped tarragon, salt and pepper. Also add the shallots and garlic cloves.

Place swordfish in another baking dish after having seasoned with pepper.

Heat the grill to 220 ºC while we place the tomatoes and onions in the oven for 10 minutes, removing constantly.