Swordfish is a great fish for cutting into thick steaks, the only drawback being its tendency to dry out during cooking. In this recipe, inspired by one originating up the coast in neighboring Portugal, the steaks roast in the oven along with a rich sauce of onion, tomato, anchovy and olive oil. If swordfish isn’t available, thick fillets of cod or sea bass will do fine.
Swordfish Steaks with Tomatoes and Anchovies
- 5 Tbs. (80 ml) olive oil, plus more for greasing
- 6 swordfish steaks, about 7 oz. (220 g) each
- Fine sea salt and freshly ground black pepper
- 1 yellow onion, chopped
- 2 cups (12 oz./375 g) peeled, seeded and chopped plum tomatoes
- 1 Tbs. finely minced anchovy fillets
- 2 Tbs. tomato paste dissolved in 1/4 cup (60 ml) dry white wine
- 20 black olives, pitted and coarsely chopped
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley, plus more for garnish
- Lemon wedges for serving
1. Preheat an oven to 400°F (200°C). Oil a baking dish large enough to hold the fish steaks in a single layer.
2. Sprinkle the fish with salt and pepper. In a large fry pan over medium heat, warm the olive oil over medium heat. Add the onion and sauté until tender, about 8 minutes. Add the tomatoes, anchovies, tomato paste mixture, olives and parsley and simmer until thickened, about 5 minutes.
3. Place the fish steaks in the prepared baking dish. Spoon the tomato sauce over the fish. Roast until the fish is opaque throughout, about 15 minutes.
4. Remove from the oven and sprinkle with parsley. Serve at once directly from the dish, accompanied with lemon wedges. Serves 6.
Find more than 100 recipes for the simple, unassuming and satisfying food of the Spanish countryside in Rustic Spanish, by Paul Richardson.