Roasted Swordfish With Vegetables Provençal Recipe

Name: Roasted Swordfish With Vegetables Provençal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (12 ounces) green beans, cut into 1-inch pieces; 2 cups grape or cherry tomatoes, halved; 1 tablespoon olive oil; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 2 garlic cloves, minced; 4 (6-ounce) swordfish steaks (about 3/4-inch thick); Cooking spray; 1 (15.8-ounce) can of small white beans, rinsed and drained; 8 pitted kalamata olives; 1 1/2 tablespoons chopped fresh thyme; 1/4 cup packed light brown sugar; 1/4 cup balsamic vinegar

Servings: persons

4 cups (12 ounces) green beans, cut into 1-inch pieces
2 cups grape or cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 garlic cloves, minced
4 (6-ounce) swordfish steaks (about 3/4-inch thick)
Cooking spray
1 (15.8-ounce) can of small white beans, rinsed and drained
8 pitted kalamata olives
1 1/2 tablespoons chopped fresh thyme
1/4 cup packed light brown sugar
1/4 cup balsamic vinegar

1
Preheat oven to 425u00b0.
2
Combine green beans, tomatoes, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in an 11 x 7-inch baking dish; toss. Bake at 425u00b0 for 10 minutes or until green beans are crisp-tender.
3
Meanwhile, season swordfish with remaining 1/4 teaspoons salt and pepper; coat each side with cooking spray. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sear fish 2 minutes on each side; place fish on top of green-bean mixture. Top with white beans, olives, and thyme. Bake 10 minutes or until fish flakes easily when tested with a fork.
4
Combine sugar and vinegar in a small saucepan over medium-high heat; boil 1 minute or until mixture begins to thicken. Drizzle each serving with syrup.

570

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 4 cups (12 ounces) green beans, cut into 1-inch pieces, 2 cups grape or cherry tomatoes, halved, 1 tablespoon olive oil, 1/2 teaspoon salt, divided, and more.

Yes, Roasted Swordfish With Vegetables Provençal 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.

Roasted Swordfish With Vegetables Provençal

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