Steamed Swordfish Bagnara-Style
- 1/2 cup extra-virgin olive oil
- 1 lemon, thinly sliced
- 5 tablespoons small capers, drained
- 4 large garlic cloves, peeled and thinly sliced
- 1 (2-pound, 1 1/4-inch thick) swordfish steak, cut into 6 equal pieces
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 1 tablespoon dried oregano
- 2 tablespoons chopped fresh Italian parsley
Preheat oven to 425 degrees.
Drizzle olive oil in the bottom of a large shallow baking dish. Add lemon slices, capers, and garlic. Turn lemon slices to completely coat with oil; remove from dish and set aside. Season swordfish with salt and pepper and place in an even layer in baking dish; turn swordfish to coat with oil. Top with lemon slices and sprinkle with oregano and 1 tablespoon parsley.
Meanwhile, bring a large pot of water to a boil. Fit a large roasting pan with a rack; add enough boiling water so that it fills the pan 1 inch high. Set baking dish on rack and tent with parchment-paper-lined aluminum foil, pressing it against the sides of the roasting pan.
Carefully transfer to oven and bake until swordfish is cooked through, 10 to 12 minutes. Remove foil and remove baking dish from rack; immediately sprinkle fish with remaining tablespoon parsley. Serve immediately with pan juices.