Herb Baked Swordfish
Ingredients
- 4 Swordfish steaks skin removed (can substitute for tuna steaks, if desired!)
- salt
- fresh black pepper
- 2 tbsp extra virgin olive oil (plus some extra)
- 1 bulb fennel thinly sliced
- 4 ripe tomatoes sliced
- 1 lemon sliced
- 4 tbsp fresh parsley chopped
- 1 tbsp mint chopped
- 2 tsp rosemary finely chopped
- 1 tsp thyme chopped
- ½ cup dry white wine
Instructions
- Preheat the oven to 350℉.
- Season the swordfish with salt and pepper.
- Lightly oil a large baking dish. Spread the fennel in the dish and season with salt and pepper.
- Place the swordfish in the dish in a single layer. Top with tomato and lemon slices. Mix the parsley, mint, rosemary, and thyme together and sprinkle over the fish. Pour the wine and oil over the fish. Cover with aluminum foil.
- Bake for 15-20 minutes, or until the fish looks opaque when flaked with a fork. Serve immediately with juices.