Swordfish On Puff Pastry With Tarragon Petite Peas

1. 1

   For Tarragon Petite Peas: In a bowl, whisk together vinegar, olive oil, Dijon, honey, salt and pepper. Add petite peas, tarragon, and capers and toss. Let marinate.

2. 2

   For Kalamata Olive Tapenade: Combine garlic, anchovy, pine nuts, olive oil, salt and pepper in a food processor and puree until smooth. Add olives and process to small bits but not smooth.

3. 3

   Preheat oven to 400 degrees F. Cut four rectangles larger than swordfish steak from a roll of puff pastry. Make an indentation just inside the edges of the rectangle to make a frame for the swordfish. Bake the puff pastry according to package directions.

4. 4

   Place swordfish steaks in large shallow baking dish and season with salt and pepper. Pour white wine over and around the fish. Top each fish with a couple lemon slices. Cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes at 400 F degrees.

5. 5

   Remove the baking pan from oven and transfer fish to platter with slotted spoon leaving liquid in baking dish.

6. 6

   To serve spread the 1 tablespoon of olive tapenade on each pastry, place the swordfish on top and spoon tarragon petite peas over it.

* Per serving · 4 servings · Values may vary.