This hands-off seafood dinner gently bakes swordfish in a steamy bed of tomatoes, sweet corn, green beans, and capers. The fish stays juicy while the vegetables become bright, tender, and deeply flavorful.
THE RECIPE
Baked Swordfish with Tomatoes, Corn, and Green Beans
Prep15 min
Cook30 min
Total35 min
Serves4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C), with a rack positioned in the center of the oven.
- Combine the tomatoes, green beans, corn, capers, 1 tablespoon olive oil, 1½ teaspoons salt, and 1 teaspoon pepper in a 9-by-13-inch (20-by-30-cm) baking dish. Toss until evenly mixed.
- Brush the swordfish with the remaining 1 tablespoon olive oil and season both sides with the oregano and 1 teaspoon each salt and pepper. Nestle the fish into the tomato-corn mixture. Cover with aluminum foil and bake until the swordfish is opaque throughout but still slightly pink in the center, 25 to 30 minutes.
- Sprinkle the fish and vegetables with parsley. Serve hot with lemon wedges.
Tips and Storage
- Choose swordfish steaks of even thickness so they finish cooking at the same time.
- Keep the baking dish tightly covered so the trapped steam keeps the fish moist.
- Pull the swordfish when it is opaque but still faintly pink in the center to avoid overcooking.
- Refrigerate leftovers in an airtight container for up to 2 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.