Swordfish in the oven

Turn on the oven to warm up to 200 degrees Celsius, and at this time we start cooking. First we prepare the ingredients:

- wash the fish and blot it with napkins to get rid of excess moisture, cut it into two parts, put it in a suitable container for now,

- my parsley (we use only leaves, without stalks), spread on a paper towel, get wet, then finely chop,

- salted capers are rinsed,

- peel the garlic, then three cloves on a fine grater (or very finely cut with a knife),

- my zucchini and three on a coarse grater, there is no need to peel the vegetable if it is young,

- my tomatoes and cut in half,

- lemon cut into large slices.

So, the ingredients are prepared - we proceed directly to the cooking process:

- the bread is crushed into coarse crumbs using a blender or food processor, after which we add parsley, two-thirds of capers, grated garlic, lemon peel and half of olive oil to it. Grind everything together again until everything is mixed, but you do not need to turn the products into puree,

- add ground black pepper to the mass in the bowl of the blender (food processor), it will be ideal to grind it immediately, since freshly ground it will give a special flavor to the finished dish. You can do this with a special mill or just a mortar and pestle,

- lightly grease the baking dish with olive oil, put the pieces of fish in it,

- put the mixture from the blender bowl on top of the fish, distributing evenly, then press lightly on top, leveling,

- put the mold in the oven to bake for 10 minutes - until the fish is fully cooked. The crumb should also bake well, become ruddy,

- combine together grated zucchini, tomatoes cut in half, remaining capers, additional parsley, pre-washed and chopped. Salt, pepper, and season the salad with the remaining olive oil and lemon juice,

- we arrange the salad on serving plates, lay out the fish, decorate with lemon slices and serve to the table.

Bon appetit!