Baked Swordfish Recipe

4.67 from 3 votes

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Swordfish steaks coated in a garlicky olive oil marinade, then get topped with a crispy Italian gratin crust. Baked to juicy perfection, this dish is a perfect combination of textures and flavors - a guaranteed crowd-pleaser for your next dinner party or Feast of the Seven Fishes meal.

Prep Time20

Cook Time20

Total Time40

Servings: people

Author: Marcellina

Ingredients

1 ½ pounds (680 grams) swordfish steaks (approximately four steaks)
½ cup (50 grams) breadcrumbs
4 tablespoons extra virgin olive oil (divided )
¼ cup (approximately 30 grams) grated parmesan cheese
¼ cup chopped fresh parsley
10 pitted black olives (coarsely chopped)
2 cloves garlic (minced)
½ teaspoon dried oregano
1½ teaspoons salt (more or less to taste)
7 ounces (200 grams) cherry tomatoes

Instructions

Preheat oven to 400ºF/200ºC. Line a shallow roasting pan with parchment paper.
Toast the breadcrumbs in 2 tablespoons of olive oil until crispy and lightly golden. Set aside to cool a little while you preparing the marinade.
Combine 2 tablespoons of olive oil with garlic and half of the parsley.
Take the swordfish slices and pat them dry with kitchen paper, then place them on a baking tray lined with parchment paper. Drizzle or brush the swordfish with seasoned olive oil, flipping the fish over to coat both sides. Sprinkle with salt on both sides.
In a bowl, combine the breadcrumbs with grated parmesan, a pinch of salt, half of chopped parsley, oregano, 5 or 6 chopped cherry tomatoes and olives. Mix everything well.
Cover the swordfish with breadcrumbs. Scatter the remaining cherry tomatoes around the fish then bake in a preheated oven for about 17-20 minutes.
Serve hot with a squeeze of lemon.

Notes

Top Tips

Select firm-to-the-touch swordfish steaks. Ask your fishmonger for recommendations if needed.
Don't skip toasting the breadcrumbs. Toasting them adds a delightful depth of flavor and a beautiful golden finish.
Short marinating gives the swordfish lots of extra flavor.
Avoid overcooking to prevent dryness. The flavorful breadcrumb topping protects the fish from excessive heat. Ensure even coverage for optimal results.
Use a pan large enough to comfortably fit the swordfish and tomatoes.

Nutrition