Swordfish with Tomatoes (Print Format)
Swordfish fillets pan-seared and baked alongside tangy tomatoes and zesty capers in a citrus-infused sauce.
# Ingredients:
→ Marinade Prep
01 -
Juice of one medium lemon
02 -
1/4 cup of Italian-style salad dressing
→ Cooking the Fish
03 -
Two swordfish steaks, 1 inch thick (around 1 1/2 lbs total)
04 -
1/2 tsp ground black pepper
05 -
1/2 tsp sea salt
06 -
1 tbsp dried Italian herbs
→ For the Topping
07 -
2 cloves of garlic, minced
08 -
A handful of fresh chopped parsley (around 2 tbsp), plus more to sprinkle when serving
09 -
1/4 cup capers
10 -
2 tbsp olive oil
11 -
1 cup chicken stock
12 -
2 cups halved grape or cherry tomatoes
# Steps:
01 -
Combine the lemon juice and dressing in a bowl. Sprinkle the swordfish on both sides with the salt, pepper, and herbs. Cover the fish in the marinade and chill in the fridge for at least an hour, but not more than six.
02 -
Turn your oven on to 400°F and let it heat up.
03 -
Get a sturdy oven-safe pan hot over medium-high heat, then add oil. Sear each side of the fish for 2–3 minutes, or until you get some solid browning. Move the fish off the pan for now.
04 -
In the same pan, toss in tomatoes, garlic, parsley, capers, and stock. Let it simmer until the tomatoes soften and start to collapse.
05 -
Put the fish back in the pan, spoon some of the juicy tomato sauce on top, then bake for about 7 minutes. The fish is ready when it's fully cooked.
06 -
Take everything off the heat and plate the fish with sauce poured over. Sprinkle some parsley on top for extra flavor.
# Tips:
01 -
You can use veggie stock instead of chicken stock.
02 -
An oven-safe skillet works great for this dish.
03 -
Cooking time could vary depending on fish thickness.