Pesce spada alla catanese - Swordfish from Catania

I know that the swordfish season would be on late spring and summer, but yesterday my fishmonger had such a fresh one on display that I couldn't help buying two thick slices, beautifully pink and shining.
Few friend from Catania gave me this recipe, with plenty of variations, as it always happens in the Italian cuisine. Still, everybody agreed that he secret of this Sicilian recipe is baking the swordfish on low temperature (150°C), to keep its delicate flavour and the moist texture of its firm and meaty flesh. The thicker the slices, the better the outcome.

I also learned another good tip from the Sicilian cuisine: to season the fish with salted fish, such anchovies. Here I combine them with capers to give a touch of Mediterranean taste. Parsley brings colour.
It is essential not to add salt to the dish, as anchovies and capers are already salted.

Among all the variations of the recipe, I picked up the one without tomatoes, as I believe they  overpower the delicate taste of this fish. I prefer to pair it with boiled potatoes, which allow the swordfish to be the hero of the dish.

Pesce spada alla catanese - Swordfish from Catania

2 to 4 swordfish thick slices, from 2 cm thick (around 700 g in all)
A good handful of flat-leaf parsley
6 anchovy fillets in oil
2 teaspoons capers in salt
15 black olives
3 garlic cloves, whole
Extra virgin olive oil
300 g baby potatoes
Serves 6
Preparation time: 10 minutes

Cooking time: 45 minutes

1. Boil the potatoes for 20 minutes, until just tender. Peel and quarter lengthways. Set aside.
2. Preheat the oven to 150°C.
3. In a small blender, blend parsley, anchovies, 1 garlic clove, half of the capers and 3 tablespoons of oil until you get a coarse mixture.
4. Line an oven tin large enough to hold the fish without overlapping with parchment. 
5. Arrange the fish over the parchment; spread the parsley mixture over the slices, on both sides. 
6. Bake for 20 minutes.
7. Remove the fish from the oven. Add the boiled potatoes and the olives to the fish and bake for another 5 minutes.
8. Serve immediately.