Baked Swordfish
Get ready to be hooked on this incredibly easy Baked Swordfish recipe!
Beautiful swordfish steaks are quickly marinated in garlicky olive oil, topped with a flavorful Italian gratin, and baked until juicy perfection. This is the ultimate seafood feast!
Deliciously meaty swordfish is a staple in the Italian diet. While there are many delicious ways to enjoy it, my Baked Swordfish is the best! This dish is flavored with classic Italian ingredients like garlic, tomatoes, olives, parsley, and oregano.
If you love my Fried Sardines, Octopus Salad, or Italian Stuffed Squid, then you will adore this baked swordfish recipe. It’s such a versatile dish; you can serve it warm from the oven or at room temperature. Whichever you choose, it’s incredibly delicious!
Why you’ll love this fish recipe
- Flavorful – this seafood recipe is bursting with flavor! The secret is marinating the swordfish steaks in a rich, garlicky olive oil and topping them with a delicious Italian gratin. Don’t worry, marinating is super fast because swordfish doesn’t need long to take on lots of flavor.
- Simple recipe – it is a completely fuss free recipe and comes together in no time at all. I love serving this dish when I’m entertaining or feeding a crowd.
- Crowd pleaser – the classic Italian flavors of garlic, Parmesan cheese, cherry tomatoes, olives and parsley are so popular! These ingredients tossed together with a golden breadcrumbs guarantee this recipe as a crowd favorite.
- Moist and juicy – so goodbye to dry and tough fish! My easy swordfish recipe is melt in the mouth delicious and oh so juicy.
Your Christmas Eve Feast of the Seven Fishes will be complete with this delicious Baked Swordfish.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Swordfish – you can purchase this delicious meaty fish from your local fishmonger. Ask for slices of fresh swordfish or frozen swordfish slices (just be sure they are completely thawed before cooking).
- Breadcrumbs – look for good quality storebought breadcrumbs or make my homemade Italian Bread Crumbs.
- Parmesan cheese – also known as Parmigiano Reggiano, is a favorite of mine. I always recommend buying a block and grating it as needed.
- Cherry tomatoes – fresh cherry tomatoes.
- Olives – I prefer black olives in this recipe, but, you can use any you like.
- Parsley – fresh Italian parsley adds so much fragrance to this fish recipe. Please avoid using dried parsley as it adds a different flavor.
- Garlic – minced fresh garlic.
- Oregano – dried oregano is best here.
- Olive oil – extra virgin olive oil is my preference, but you can use regular olive oil if that’s all you have.
How to Make Baked Swordfish
Preheat the oven and line a shallow baking dish or roasting pan with parchment paper.
Toast the breadcrumbs in olive oil until crispy and lightly golden.
Combine olive oil with garlic and parsley. Then drizzle both sides of the swordfish with the seasoned olive oil.
In a bowl, combine the breadcrumbs, parmesan, salt, chopped parsley, oregano, chopped tomatoes and olives.
Top the swordfish with breadcrumbs, and bake for about 17-20 minutes.
Marcellina’s Hint: The breadcrumbs toast quickly, so stay nearby and give them an occasional stir. They’ll turn a beautiful golden brown in no time, letting you know they’re ready.
Substitutions
- Parmesan cheese – you could use another hard cheese like pecorino romano or manchego.
- Fresh garlic – minced jarred garlic or garlic paste are great substitutes for fresh.
Variations
- Lemon – a final squeeze of lemon juice over the Baked Swordfish would add a lovely freshness and zing.
- Capers – add some salty capers to the breadcrumb topping for extra flavor.
- Red pepper flakes – if you love a little spice, add some warming red pepper flakes to the gratin topping.
Storage
Baked Swordfish is best served hot from the oven, however, it is equally as delicious when served cold or at room temperature. Once cooled, store the swordfish in an airtight container in the refrigerator for 2-3 days.
Top baking tips
- Make sure your swordfish steaks are fresh and firm to the touch. If you are unsure, ask your fishmonger for recommendations.
- Don’t skip toasting the breadcrumb! It adds such a delicious depth of flavor and golden color to this Baked Swordfish recipe.
- Marinating the swordfish steaks in garlicky olive oil is another step that shouldn’t be missed. It adds so much flavor to the fish. Plus it’s doesn’t take long.
- Take care not to overcook the swordfish, as it can become dry. The bread crumb topping is flavorsome, but it also ” protects” the fish from the excessive heat of the oven. Be sure to cover the swordfish steaks evenly with the topping.
- Use a shallow baking dish or pan that’s large enough to accommodate the swordfish steaks and tomatoes. Overcrowding the pan can lead to uneven cooking.
FAQ
There are many delicious ways to enjoy swordfish. However, I love my Italian Baked Swordfish. The gratin topping is loaded with classic Italian flavors, and the fish is marinated in a tasty garlic olive oil.
Like many fish, swordfish is an excellent source of nutrients and a key ingredient in the Mediterranean diet. Baking the swordfish with delicious but simple Italian flavors makes this recipe wholesome and healthy.
Follow my step-by-step instructions to cook swordfish in the oven to perfection! The secret is baking the swordfish steaks in a hot oven for 17 – 20 minutes with the bread crumb topping, which protects the delicate fish from the intense oven heat. You’ll never fry swordfish again!
Serving Suggestions
I love serving my Baked Swordfish warm from the oven or even at room temperature when it’s a hot summer’s day. Place this dish in the center of your family table alongside my Semolina Bread, a bowl of Ciambotta, and my Roasted Garlic and Rosemary Potatoes.
Baked swordfish au gratin is a quick and easy recipe for a healthy, light, and tasty second course of fish. It’s perfect for the whole family.
Made this recipe?
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Baked Swordfish
Ingredients
- 1 ½ pounds (680 grams) swordfish steaks approximately four steaks
- ½ cup (50 grams) breadcrumbs
- 4 tablespoons extra virgin olive oil divided
- ¼ cup (approximately 30 grams) grated parmesan cheese
- ¼ cup chopped parsley
- 10 pitted black olives coarsely chopped
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- 1½ teaspoons salt more or less to taste
- 7 ounces (200 grams) cherry tomatoes
Instructions
- Preheat oven to 400ºF/200ºC. Line a shallow roasting pan with parchment paper.
- Toast the breadcrumbs in 2 tablespoons of olive oil until crispy and lightly golden. Set aside to cool a little while you preparing the marinade.
- Combine 2 tablespoons of olive oil with garlic and half of the parsley.
- Take the swordfish slices and pat them dry with kitchen paper, then place them on a baking tray lined with parchment paper. Drizzle or brush the swordfish with seasoned olive oil, flipping the fish over to coat both sides. Sprinkle with salt on both sides.
- In a bowl, combine the breadcrumbs with grated parmesan, a pinch of salt, half of chopped parsley, oregano, 5 or 6 chopped cherry tomatoes and olives. Mix everything well.
- Cover the swordfish with breadcrumbs. Scatter the remaining cherry tomatoes around the fish then bake in a oven preheated oven for about 17-20 minutes.
- Serve hot with a squeeze of lemon.
Notes
- Select firm-to-the-touch swordfish steaks. Ask your fishmonger for recommendations if needed.
- Don’t skip toasting the breadcrumbs. Toasting them adds a delightful depth of flavor and a beautiful golden finish.
- Short marinating gives the swordfish lots of extra flavor.
- Avoid overcooking to prevent dryness. The flavorful breadcrumb topping protects the fish from excessive heat. Ensure even coverage for optimal results.
- Use a pan large enough to comfortably fit the swordfish and tomatoes.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Did it. Toasted the breadcrumbs which added texture. Finally found one with the tomatoes. Loved it
Sonya, I’m so glad you loved this recipe. It’s a favorite with my family too!
This fish dish was excellent! You can make this with any white fish. I don’t eat swordfish, I made it with Baramundi ( Australian seabass). it was delicious. l didn’t have black olives, I improvised with green & kalamata olives. I’m always looking for yummy ways to make fish, this is it. Thank you, Marcellina!
That’s a great variation, Angela! Thanks for your feedback.