As you know, usually I prepare fish on the day that I go to the supermarket. Swordfish is the lucky (or is it the opposite?)one today.
Put 600 grams of halved, different varieties today, of cherry tomatoes on an oven tray covered with baking paper. Spread pepper, salt, 1 table spoon of dried thyme and some olive oil. Bake in the oven at 180° for 30-40 mins, until caramelized.
Chop 4 garlic cloves and 1 chili. Put in a pan with a drizzle of olive oil.
Remove skin and bones from a slice (400grams) of swordfish. Cut in cubes. Season with pepper and salt.
Boil 150 grams of whole wheat penne in salted water al dente.
Heat the pan with garlic and chili. Bake for a few minutes. Add the fish cubes. Bake. Add 100 ml of white wine. Allow to evaporate. Add the tomatoes with liquid and the pasta. Taste, add pepper and salt. Finish with 20 grams of grinded pistachios for some crunch.
Enjoy your coming weekend 🥰
Doc V's Healthy Kitchen 