Swordfish

Four ingredients, one baking dish, under 30 minutes total. Swordfish steaks sit on a bed of thin lemon slices, topped with a quick blend of sundried tomatoes and kalamata olives that acts like a tapenade-meets-marinade, perfuming the fish as it bakes while keeping it moist.

The lemon slices underneath are doing more than decoration. They perfume the fish with citrus oil from below, keep the bottom from sticking to the dish, and elevate the fillet off the floor of the pan so heat circulates evenly. No flipping needed.

Swordfish is a firm, steak-like fish that dries out fast when overcooked. Seventeen minutes is the target for 1-inch steaks; check at 15 with a fork: the fish should flake easily but still look moist at the center. Salt-forward sundried tomatoes and briny olives mean you likely won’t need to add salt.

Chef Tips

• Use oil-packed sundried tomatoes for the silkiest blend, drain but save the oil for drizzling.
• Buy swordfish steaks at least 1 inch thick, thinner cuts overcook before the top develops flavor.
• Check doneness with a fork tip at the thickest part, 145°F (63°C) internal.
• Rest the steaks 3 minutes off the heat before serving, the center finishes cooking gently.

Variations

• Add a minced garlic clove and a tablespoon of capers to the tapenade.
• Stir in fresh basil or oregano for a brighter herb note.
• Serve over a bed of couscous or warm cannellini beans with a drizzle of olive oil.