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Baked Swordfish with Tomato and Olives Recipe

Mediterranean · Main course · 30 min total

A Mediterranean-inspired baked swordfish dish with cherry tomatoes, olives, and capers, finished with fresh herbs for a bright, savory flavor.

Ingredients

• 4 swordfish steaks (6 oz each), about 1 inch thick
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 3 cloves garlic, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1/4 cup dry white wine
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. In a 9x13-inch baking dish, combine cherry tomatoes, olives, capers, garlic, olive oil, white wine, oregano, and red pepper flakes. Season with salt and pepper and toss to coat.
3. Place swordfish steaks on top of the tomato mixture, tucking them slightly into the liquid. Season the fish with salt and pepper.
4. Bake for 15-20 minutes, until the fish is opaque and flakes easily with a fork, and the tomatoes have softened.
5. Squeeze lemon juice over the dish and sprinkle with fresh parsley. Serve immediately.

Tips

• Substitute swordfish with halibut or mahi-mahi if desired.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve with crusty bread or over couscous to soak up the juices.

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