Recommended wine pairing: Benefizio Pomino Bianco DOC
This recipe is also featured in Tuscany Tonight’s Summer Harvest Quick Menu. Click here to view full menu.
Serves: 4 as a main course
2 medium potatoes, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
1/4 cup olive oil
2 garlic cloves, minced
1 tsp. kosher salt
1/2 tsp. Italian seasoning
1/4 tsp. pepper
1 lb. swordfish or other firm-flesh fish
2 Tbsp. chopped fresh parsley
Juice of 1 lemon
Preheat oven to 450F.
Toss the potatoes, zucchini, olive oil, garlic, salt, herbs, and pepper together in a 9×12-inch baking dish. Spread into a thin layer and bake until the potatoes are almost tender, about 20 minutes.
Remove from the oven and stir. Push the vegetables to the sides and add the fish to the middle of the dish. Spoon some of the pan juices over the fish and sprinkle generously with salt and pepper. Bake 10 to 15 minutes, depending on the thickness of the fish. Sprinkle with the parsley, and a spritz of lemon juice.