Italian Swordfish With Roasted Fennel, Potatoes, And Oregano-Garlic Sauce Recipe

Name: Italian Swordfish With Roasted Fennel, Potatoes, And Oregano-Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Italian Swordfish with Roasted Fennel and Potatoes; 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds); 4 cups thinly sliced fennel bulb (about 2 small bulbs); 1 tablespoon olive oil, divided; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 teaspoon fennel seeds; 3 garlic cloves, minced; 3/4 cup dry white wine; 6 tablespoons chopped fresh flat-leaf parsley, divided; 1 tablespoon grated orange rind; 1 1/2 teaspoons dried oregano; 2 (14 oz) cans diced tomatoes, drained; 6 swordfish steaks (about 1-inch thick); Oregano-Garlic Sauce; Oregano-Garlic Sauce; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano; 1 teaspoon kosher salt; 1 teaspoon grated lemon rind; 2 garlic cloves, minced; Dash of freshly ground black pepper

Servings: persons

Italian Swordfish with Roasted Fennel and Potatoes
6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley, divided
1 tablespoon grated orange rind
1 1/2 teaspoons dried oregano
2 (14 oz) cans diced tomatoes, drained
6 swordfish steaks (about 1-inch thick)
Oregano-Garlic Sauce
Oregano-Garlic Sauce
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon grated lemon rind
2 garlic cloves, minced
Dash of freshly ground black pepper

1
Preheat oven to 450.
2
Combine potatoes, sliced fennel, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450 for 50 minutes, or until potatoes are roasted and tender.
3
Heat 1 teaspoon olive oil in a medium skillet. Add fennel seeds and garlic; saute for 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and diced tomatoes; bring to a boil. Reduce heat and simmer 25 minutes.
4
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fish fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan and cook for 3 minutes. Turn and cook until golden brown and just done, 2 to 4 minutes longer.
5
Arrange cooked fish fillets on top of potatoes and fennel, top with tomato sauce, and broil about 5 minutes, until lightly browned. Garnish fish with remaining 2 tablespoons parsley. Serve with Oregano-Garlic Sauce.
6
As close to serving as possible, make the Oregano-Garlic Sauce by combining lemon juice and remaining ingredients, stirring well with a wire whisk. Drizzle over fish.

1001

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Italian Swordfish with Roasted Fennel and Potatoes, 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds), 4 cups thinly sliced fennel bulb (about 2 small bulbs), 1 tablespoon olive oil, divided, and more.

Yes, Italian Swordfish With Roasted Fennel, Potatoes, And Oregano-Garlic Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Swordfish With Roasted Fennel, Potatoes, And Oregano-Garlic Sauce

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