Herbs and herb sauces—think classic pesto—feature prominently in the cuisine of Liguria, a mountainous region dotted with picturesque seaside villages on Italy’s northwestern coast. Here, a mix of herbs plus zesty lemon dresses up simple roasted swordfish. The sauce is also fantastic on pasta.
Roasted Swordfish with Ligurian Herb Sauce
- 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
- 1 cup (1 oz./30 g) fresh basil leaves
- 3 Tbs. fresh marjoram leaves
- 3 garlic cloves, coarsely chopped
- Finely grated zest of 1 lemon, plus 4 thin lemon slices
- Fine sea salt and freshly ground black pepper
- 1/4 cup (1 oz./30 g) finely chopped walnuts
- 1/4 cup (1 1/2 oz./45 g) finely chopped pitted black olives, such as Gaeta or Kalamata
- 3 Tbs. extra-virgin olive oil, plus more for drizzling
- 4 swordfish steaks, each 6 to 8 oz. (185 to 250 g) and about 3/4 inch (2 cm) thick
1. Preheat an oven to 450°F (230°C).
2. On a cutting board, combine the parsley, basil, marjoram and garlic. Using a sharp knife, chop them together finely. Add the lemon zest and 1 tsp. salt and chop a few more times. Transfer the mixture to a bowl and stir in the walnuts, olives and the 3 Tbs. olive oil to form a coarse, spoonable paste. Cover with a thin layer of olive oil and set aside.
3. Place the swordfish steaks in a shallow roasting pan. Drizzle about 1 Tbs. olive oil over them and rub it in gently. Season lightly with salt and pepper. Lay a lemon slice on each steak. Roast until the fish is cooked through, about 15 minutes.
4. Arrange the fish on a serving platter or on individual plates and spoon the herb sauce on top. Serve immediately. Serves 4.
Find more recipes like this one in our enticing collection of authentic dishes made modern, Rustic Italian, by Domenica Marchetti.