Baked Swordfish Steak

Swordfish makes even the most mundane weeknight special.


3 tbsp. extra-virgin olive oil
3 swordfish steaks
Freshly ground black pepper
550 g multicoloured cherry tomatoes, halved
40 g red onion, finely chopped
3 tbsp. Thinly sliced basil
Juice of 1/2 a lemon


  1. Heat oven to 220ºC (200°C Fan).
  2. In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven.
  3. Roast until swordfish is cooked through and flaky, about 10 minutes.
  4. Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon oil and lemon juice and season with salt and pepper.
  5. Spoon salad over fish and serve.

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