Herb-Infused Swordfish and Zucchini Boats

Ingredients

Zucchini

4 medium, halved lengthwise

Swordfish fillets

4 (6 oz each)

Tomatoes

2 cups, diced

Olive oil

3 tablespoons

Fresh parsley

1/4 cup, chopped

Fresh basil

1/4 cup, chopped

Garlic

3 cloves, minced

Lemon juice

2 tablespoons

Salt

1 teaspoon, divided

Black pepper

1/2 teaspoon, divided

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and carefully scoop out the seeds with a spoon to create hollow boat shapes. Set aside the scooped-out flesh for later use in soups or stir-fries.
3. In a mixing bowl, combine the diced tomatoes, minced garlic, chopped basil, chopped parsley, olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
4. Season the swordfish fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
5. Place the swordfish fillets in the hollowed zucchini boats and generously spoon the prepared tomato mixture over the top, ensuring each fillet is well-covered.
6. Arrange the filled zucchini boats on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 20-25 minutes, or until the swordfish is opaque and flakes easily with a fork, and the zucchini is tender.
8. Remove from the oven and let cool for a few minutes before serving. Enjoy hot!