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capers extra-virgin olive oil chicken salt tomatoes garlic parsley white onion crusty semolina bread lemon
Viewed: 103 - Published at: 9 years agoIngredients
- 1/4 cup drained capers
- Extra-virgin olive oil (EVOO), for drizzling
- 4 6-ounce chicken breast halves or 4 6-ounce portions of swordfish steak (1 inch thick), trimmed of skin
- Salt and freshly ground black pepper
- 4 plum tomatoes
- 3 garlic cloves, 2 chopped and 1 left whole but cracked away from its skin
- 1/4 cup fresh flat-leaf parsley (a generous handful), chopped
- 1 small white onion, quartered and thinly sliced
- 4 large slices crusty semolina bread
- 1/2 lemon
Method
- Preheat the oven to 400F.
- Scatter the capers on a rimmed cookie sheet.
- Drizzle with EVOO and roast for 5 to 6 minutes.
- Remove and set the oven to broil.
- Heat a nonstick skillet over medium-high heat.
- Drizzle the chicken or swordfish with EVOO and season liberally with salt and pepper.
- Cook the chicken for 6 minutes on each side or the fish for 4 minutes on each side.
- In a small bowl, mix the tomatoes with the chopped garlic, parsley, and onions.
- Drizzle EVOO over the raw sauce and season with salt and pepper.
- Place the bread under the broiler and char on both sides.
- Rub the bread with the cracked garlic and drizzle with EVOO.
- Serve the chicken or fish on dinner plates with a squeeze of lemon juice, tons of tomato sauce, and roasted capers on top, and charred bread alongside.
