The delicacy of this fish combined with the flavor of the capers and the sweetness of the cherry tomatoes make this dish very tasty.
Scabbard is perhaps not a particularly well-known or popular fish, but certainly delicious.
What other fish could you make this recipe with? You can also make it with sea bream or sea bass...any fish that you can fillet is fine.
With this recipe, in just half an hour you will bring to the table an appetizing and tasty fish second course.
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for 4 servings
Preheat oven to 220C. Place rack inside in the upper third of your oven.
Cut the fish in half, eliminating the head and tail (alternatively, you can ask your fish monger to remove the head and tail, leaving the rest of the fish intact).
Cut fish into 4 equal parts.
Line an oven-safe cooking dish (rectangular works perfectly) with wax paper or baking paper.
Drizzle with olive oil, and place fish pieces on top. Drizzle with additional oil, and a sprinkling of salt and a fresh rosemary sprig.
Peel and slice potatoes into 4mm thick slices, and place around the fish in the cooking dish.
Wash and halve the cherry tomatoes, and place on top of the potatoes.
Drizzle again with olive oil, and salt to taste.
Combine capers and olives (as many as you like) with small pieces of fresh rosemary branches (cut the twigs into smaller segments) and red pepper flakes.
Dress with a generous dash of white wine, and add to fish (you can place directly on top of the fish and vegetables)
Place fish into preheated oven, in the upper third of your oven, as close as possible to the top of the oven. Allow to cook for approximately 20 minutes, or until fish flakes when touched, and seems cooked through the inside. Serve promptly.