By Sophie Conniff
Preheat the oven to 200°C (392°F). Pat the swordfish steaks dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil over medium-high heat in an oven-safe skillet. Add the swordfish steaks and sear each side for 2-3 minutes until golden brown.
Slice the lemon in half. Juice half of the lemon, and slice the remaining half into thin rounds.
After searing the swordfish, remove the skillet from heat. Pour the lemon juice over the steaks and add the capers.
Arrange the lemon slices and roasted cherry tomatoes around the swordfish in the skillet. Drizzle with the remaining olive oil.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the swordfish is cooked through and flakes easily with a fork.
While the swordfish bakes, chop fresh parsley.
Remove the skillet from the oven and sprinkle the chopped parsley over the swordfish. Serve immediately with the roasted cherry tomatoes as a side.
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This Main Course Seafood Italian recipe is ready in 25 minutes and features swordfish steaks, lemon, capers and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (392°F). Pat the swordfish steaks dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil over medium-high heat in an oven-safe skillet. Add the swordfish steaks and sear each side for 2-3 minutes until golden brown.
Slice the lemon in half. Juice half of the lemon, and slice the remaining half into thin rounds.
After searing the swordfish, remove the skillet from heat. Pour the lemon juice over the steaks and add the capers.
Arrange the lemon slices and roasted cherry tomatoes around the swordfish in the skillet. Drizzle with the remaining olive oil.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the swordfish is cooked through and flakes easily with a fork.
While the swordfish bakes, chop fresh parsley.
Remove the skillet from the oven and sprinkle the chopped parsley over the swordfish. Serve immediately with the roasted cherry tomatoes as a side.
Calories per Serving: 450
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