I recently tried the Baked Swordfish recipe, and I was delighted by how moist and flavorful it turned out. Marinated in garlicky olive oil, topped with a crispy breadcrumb–Parmesan gratin, and baked alongside cherry tomatoes and olives, it delivered a perfect balance of texture and Italian flair.

Baked Swordfish

Why I’ll Love This Recipe

I love how this dish brings classic Italian flavors together with minimal fuss. The quick garlic‑parsley marinate imparts savory depth, while the breadcrumb topping with Parmesan, olives, and fresh herbs keeps the fish tender and juicy. It’s elegant yet simple, and works equally well served warm or at room temperature.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

swordfish steaks
breadcrumbs
extra‑virgin olive oil
Parmesan cheese
fresh parsley
black olives (pitted, chopped)
garlic cloves
dried oregano
salt
cherry tomatoes

directions

I prepare this dish as follows:

I preheat the oven to 400 °F (200 °C). I line a shallow baking dish or roasting pan with parchment paper.
I toast the breadcrumbs in about 2 tablespoons of olive oil until crispy and lightly golden, then set aside.
I mix the remaining olive oil with minced garlic and half of the parsley to make a quick marinade.
I pat the swordfish steaks dry, then drizzle or brush them on both sides with the garlic‑infused oil, seasoning with a pinch of salt.
In a bowl, I stir together the toasted breadcrumbs, grated Parmesan, remaining parsley, chopped olives, dried oregano, and chopped cherry tomatoes.
I evenly distribute the breadcrumb mixture over each steak and scatter any remaining tomatoes around the fish.
I bake for about 17–20 minutes until the topping is golden and the swordfish is cooked through but still moist.
I finish with a squeeze of fresh lemon juice if I have it on hand before serving.

Servings and timing

Serves 4 people with four swordfish steaks (~1½ lb/680 g).
Prep time: about 20 minutes
Cook time: approx 20 minutes
Total time: roughly 40 minutes

Variations

I’ve tried a few tweaks:

Finishing with a bit of lemon zest for brightness
Adding capers to the breadcrumb topping for a briny punch
Mixing in red pepper flakes if I want a touch of heat
Substituting Pecorino Romano or Manchego for Parmesan for a sharper

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. I find the fish delicious served cold or at room temperature, but if I reheat it, I do so gently in the oven or on low heat so the topping stays crisp.

FAQs

What cut of swordfish works best?

I recommend firm, thick swordfish steaks—about 1½ pounds total. Thinner or uneven cuts can dry out more easily. If a steak has a narrow end that cooks faster, I trim it or move it toward the center of the pan for even cooking.

Can I use another fish instead of swordfish?

Absolutely. Marcellina notes that other firm white fish like barramundi work well, too. Just adjust cooking time as needed.

Is toasting the breadcrumbs necessary?

Yes—I don’t skip this step. Toasting in olive oil gives deeper flavor, golden color, and a satisfying crunch. Skipping it can leave the topping soft and bland.

How do I avoid overcooking the fish?

The breadcrumb crust acts as a protective layer, but I still watch the timer carefully—17 to 20 minutes at 400 °F ensures the swordfish stays juicy, not dry.

What should I serve with this dish?

I often pair it with simple sides like roasted potatoes, a Ciambotta vegetable stew, or crusty semolina bread. It’s equally great on a warm family table or for a festive meal like the Feast of Seven

Conclusion

I adore this Baked Swordfish recipe for its elegant simplicity and bold Italian flavors. The garlic‑parsley marinade and crispy Parmesan‑olive gratin make moist, flavorful fish that’s simple enough for weeknight cooking but impressive enough for entertaining. I’ll certainly make it again and again.