Baked Swordfish Fillets in the Oven



Swordfish is an excellent stewing fish as it is one of my favourite recipes and because it won’t fall apart


4 swordfish steaks, approx. 2cm thick, with skin

½ teaspoon coarse rock salt

½ teaspoon ground black pepper

2 tablespoons extra virgin olive oil

2 onions, sliced

2 potatoes cut into wedges

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley, divided

1 teaspoon finely chopped fresh rosemary

½ teaspoon crushed red pepper flakes

2 wine tomatoes, peeled and sliced

100ml dry white wine


How to cook?

1- Preheat an oven to 180 C / Gas 4.

2- Spread potato wedges and sliced onions on a large baking dish.

3- Place the swordfish fillets on top of potatoes and onions.

4- Add seasonings, salt, black pepper, rosemary, parsley and red pepper flakes.

5- Place tomato slices on the top

6- Spoon the olive oil, lemon juice and pour the wine over the dish.

7- Cover the baking dish with aluminium foil. Make five to six venting holes in the top of aluminium foil with a fork.

8- Bake for 30 minutes, or until the fish is cooked.

9- Serve with rice and boiled vegetables.


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