This simple swordfish recipe gets big flavor from tomatoes, capers, olives, and fresh parsley.
4 fresh swordfish steaks
Salt and pepper, to taste
20 cherry tomatoes
1/4 cup extra-virgin olive oil
1/4 cup sliced black olives
1/4 cup Pantelleria capersÂ
1/2 cup chopped parsley
1. Preheat the oven to 400 F.
2. In a large baking dish, arrange the swordfish steaks and lightly sprinkle with salt and pepper.
3. Cover the steaks with the tomatoes, olives, and capers.
4. Bake for 20 minutes.
5. Meanwhile, combine the olive oil with the chopped parsley. Strain. Drizzle the oil over the swordfish steaks when they are done, and serve.
Adapted from La cucina di Pantelleria. With help from Chef Maurizio Billardello del Ristorante La Nicchia. Text and recipes by Gianni Busetta, photos and graphics by Grazia Cucci, Arti Grafiche Campo di Alcamo, February 2011. Photo by Jonas Dautel, from Canva
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