Tag Archives: Sheet Pan Supper

Swordfish Cacciatore

SwordfishCacciatore

This is an excellent fish dish made on a sheet pan in the oven. Easily cut in half or multiplied. Other steaky fish would work with this recipe as well. Since it comes with a hearty vegetable mixture, serve with pasta or rice if you are hungry. Or, with some warm bread.

Swordfish Cacciatore

Ingredients:

  • Medium size yellow onion, sliced thin
  • 8 ounces cremini mushrooms, sliced ¼” thick
  • 1 red bell pepper, ¼” wide strips
  • 3 cloves garlic, crushed
  • Kosher salt and fresh ground black pepper
  • 1 Tbsp dried oregano
  • ¼ cup extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 1 28oz. can crushed tomatoes
  • ½ cup red wine
  • ¼ cup capers, drained
  • 4 swordfish steaks
  • 2 Tbsp parsley, chopped

Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Combine the onions, mushrooms, bell pepper, garlic, salt, pepper, oregano, and olive oil on sheet pan.
  3. Toss well, and arrange in a single layer.
  4. Roast until softened and slightly brown, about 20 minutes.
  5. Remove pan from oven.
  6. In a large bowl, stir together tomatoes, wine, pinch of salt and pepper.
  7. Pour this mixture over the roasted vegetables, stir to combine.
  8. Pat the swordfish steaks dry and season with salt and pepper.
  9. Place on top of vegetable mixture in pan.
  10. Drizzle remaining olive oil on top of fish, and top with capers.
  11. Return pan to the oven.
  12. Bake until sauce thickens and fish is cooked through, about 15 minutes.
  13. Remove from oven, sprinkle parsley on top and serve immediately.
  14. Serve fish on plate with vegetable mixture.
  15. You could always serve with rice or pasta.
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Sheet Pan Saltimbocca with Roasted Potatoes and Crispy Kale

Saltimbocca

I am going to start a new series of dinners called Sheet Pan Suppers. These will hopefully be complete dinners made mostly on a sheet pan in the oven. Here’s the first one. I intended to use kale, but did not have any. I used arugula instead. The only difference would be cooking times, more for kale and less for arugula.

Ingredients:

  • 4 boneless, skinless chicken breast cutlets
  • fresh ground black pepper and kosher salt
  • 12 small fresh sage leaves, divided
  • 8 thin slices prosciutto
  • 1 pound baby new potatoes, sliced in half lengthwise, quartered if large
  • 1 garlic clove, finely chopped
  • 4 Tbsp olive oil, divided
  • 3 mushrooms, finely chopped
  • 1 Tbsp red wine vinegar
  • 1  Tbsp honey
  • 1 bunch curly kale, ribs and stems removed, coarsely chopped or double handful of arugula

Instructions:

  1. Preheat oven to 425°F.
  2. Heat 1 Tbsp oil in skillet and heat until shimmering.
  3. Brown both sides of cutlets and remove.
  4. Arrange chicken cutlets in a single layer on half of rimmed baking sheet and season with 1/2 tsp. pepper.
  5. Place 2 sage leaves on top of each cutlet.
  6. Then wrap each in 2 slices of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
  7. Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp oil, salt, and pepper on second half of baking sheet.
  8. Cook chicken and potatoes until prosciutto is crisp and an instant read thermometer inserted into the thickest part of chicken registers 165°F, approximately 15 minutes.
  9. Meanwhile, whisk mushrooms, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale or arugula and toss to coat.
  10. Remove baking sheet from oven; let chicken rest.
  11. Spread kale evenly over potatoes and return to oven.
  12. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
  13. Divide chicken among plates. Serve potatoes and kale alongside.

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