Herb-baked Swordfish

11 ingredients
15 steps

Ingredients

  • 4 swordfish steaks about 6 oz (175g) each, skin removed
  • Salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil, plus more for the dish
  • 1 fennel bulb, thinly sliced
  • 4 ripe tomatoes, sliced
  • 1 lemon, sliced
  • 4 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 tsp finely chopped rosemary
  • 1 tsp chopped thyme
  • 1/2 cup dry white wine

Directions

  1. 1
    Preheat the oven to 350F (180C).
  2. 2
    Season the swordfish with salt and pepper.
  3. 3
    Lightly oil a large baking dish.
  4. 4
    Spread the fennel in the dish and season with salt and pepper.
  5. 5
    Place the swordfish in the dish in a single layer.
  6. 6
    Top with the tomato and lemon.
  7. 7
    Mix the parsley, mint, rosemary, and thyme together, and sprinkle over the fish.
  8. 8
    Pour the wine and the oil over the fish.
  9. 9
    Cover with aluminum foil.
  10. 10
    Bake for 1520 minutes, or until the fish look opaque when flaked with a knife.
  11. 11
    Serve immediately, with the pan juices.
  12. 12
    Variation
  13. 13
    Herb-baked Tuna
  14. 14
    Replace the swordfish with 4 fresh tuna steaks of the same weight.
  15. 15
    Throw in a handful of Kalamata olives and complete as above.

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