This simple Italian recipe from chef Lidia Bastianich is named for the fishermen of Bagnara, a beautiful port on the Calabrian coast of Italy, who are renowned for their skill in both catching and cooking swordfish. Also Try:Zucchini with Anchovies and Capers, Raw and Cooked Salad

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425 degrees.

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  • 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.

Reviews (1)

Rating: Unrated
09/17/2010
I was having my Italian parents over for dinner to celebrate my Mother's 81st birthday and I had no idea what to make. I wanted something Italian but different - not the ordinary pasta. After watching the show on Tuesday I thought the swordfish recipe was perfect. Last night we had our dinner and the swordfish was delicious! Thank-you Lidia, thank-you Martha! Now I have to figure out how to get to NY to visits the Eataly Marketplace! Thanks again!