12 oz swordfish steaks
3 cloves garlic, chopped
16 oz cherry tomatoes, halved
2 anchovies, chopped if desired
½ cup red onion
2 tablespoons capers, chopped if desired
2 tablespoons kalamata olives, chopped if desired
½ lemon, sliced ¼ teaspoon chili flakes
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons chopped parsley
2 teaspoons chopped oregano
Salt and pepper to taste
1. In a mixing bowl combine garlic, tomatoes, anchovies, red onion, capers, olives, chili flakes, oregano, salt and 1 tablespoon olive oil.
2. Lightly season swordfish with salt and pepper and drizzle with olive oil. Place in baking pan, add tomato mixture around the fish, making sure not to cover. Add lemon slices around the pan.
3. Bake at 425F for 12-18 minutes until tomatoes are wilted and fish is fully cooked
4. Top with chopped parsley and serve over your favorite pasta.
If you’re avoiding salt, hold back the additional salt until you’ve finished cooking to taste! The anchovies, capers and olives bring lots of salty-briney flavors to this dish!