Show Stopping Swordfish Supper

Inspired by the tomatoes a neighbor dropped off and the swordfish my fish monger was raving about, I created this quick weeknight supper that can easily be multiplied for a show stopping dinner party.

  • Ingredients for 2 servings: 1 pound swordfish, 1 roasted red pepper cut into strips, hearty handful of olives, can of sardines, 1/4 pound of green beans, 1/2 pint of tomatoes, 2 Tbs. olive oil (divided), 1 Tbs. butter, chiffonade of 3 basil leaves, 2 lemon wedges, salt and pepper.
  • Directions:
 1. Preheat oven to 400 degrees.  While oven heats, take swordfish out of refrigerator so it comes to room temperature.

1. Preheat oven to 400 degrees.  While oven heats, take swordfish out of refrigerator so it comes to room temperature.

 2. Steam green beans for 4 minutes, drain and run under cold water to stop cooking.

2. Steam green beans for 4 minutes, drain and run under cold water to stop cooking.

 3. On a foil lined sheet, toss olives, roasted red peppers, and green beans with olive oil and pepper. (Do not sprinkle with salt!!!  The sardines and olives take care of that!)  Spread sardines over vegetables.

3. On a foil lined sheet, toss olives, roasted red peppers, and green beans with olive oil and pepper. (Do not sprinkle with salt!!!  The sardines and olives take care of that!)  Spread sardines over vegetables.

 4. Brush both sides of swordfish with olive oil, salt and pepper and place on baking sheet. Dot fish and vegetable with butter.

4. Brush both sides of swordfish with olive oil, salt and pepper and place on baking sheet. Dot fish and vegetable with butter.

 5. Bake meal for 15 minutes.

5. Bake meal for 15 minutes.

 6. Plate dinner, sprinkle over basil, and squeeze with lemon. 

6. Plate dinner, sprinkle over basil, and squeeze with lemon. 

Enjoy!
    Emily