Description
A succulent swordfish steak marinated in garlicky olive oil, topped with a flavorful Italian-style gratin of tomatoes, olives, herbs, and baked to juicy perfection—a classic Italian seafood feast.
Ingredients
4 swordfish steaks (about 1‑inch thick, 6–8 oz / 170–225 g each)
3 Tbsp extra‑virgin olive oil, divided
3 cloves garlic, minced
1 cup cherry tomatoes, halved
¼ cup pitted olives, chopped
2 Tbsp fresh parsley, chopped
1 tsp dried oregano (or fresh)
Salt and freshly ground black pepper, to taste
Optional: lemon wedges for serving
Instructions
Preheat oven to 400 °F (200 °C).
Pat swordfish steaks dry with paper towels. Brush both sides lightly with 1 Tbsp olive oil and season generously with salt and pepper.
In a small bowl, combine remaining olive oil with minced garlic, olives, tomatoes, parsley, and oregano. Season this mixture with salt and pepper.
Arrange the swordfish steaks in a lightly greased baking dish. Spoon the tomato‑olive mixture evenly over each steak, creating a gratin topping.
Bake for 12–15 minutes, or until the fish is opaque throughout and flakes easily with a fork. Internal temperature should reach 145 °F (63 °C).
Remove from oven and let rest for 3–5 minutes before serving. Garnish with lemon wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
