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
Total Fat; 24g
Saturated Fat: 4g
Total Sugar: 2g (Added Sugar: 0g)