Roasted Swordfish with Tomato Confit and Fresh Basil

Instructions

1. 1

   Preheat your oven to 425°F. While heating, arrange the halved cherry tomatoes cut-side up on a baking sheet, drizzle with 3 tablespoons of olive oil, scatter sliced garlic over them, and season with half the salt, oregano, and all of the red pepper flakes.

   Tip: Using a sheet pan for the tomatoes allows them to caramelize beautifully while the swordfish cooks nearby.

2. 2

   Roast the tomatoes for 10 minutes until they begin to soften and the edges char slightly.

3. 3

   While tomatoes roast, pat the swordfish steaks dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season each steak generously with remaining salt, black pepper, and a pinch of oregano.

   Tip: Drying the fish ensures a better sear and helps the seasoning adhere properly.

4. 4

   After the tomatoes have roasted for 10 minutes, push them to the sides of the baking sheet and place the prepared swordfish steaks in the center.

5. 5

   Return the baking sheet to the oven and roast for 12-15 minutes until the swordfish is opaque throughout and flakes easily with a fork.

   Tip: Swordfish is a dense fish and can handle slightly longer cooking without drying out, but check for doneness at 12 minutes.

6. 6

   Remove the baking sheet from the oven and immediately drizzle the white wine vinegar over the tomato confit. Tear the fresh basil leaves and scatter them over the swordfish and tomatoes.

   Tip: Adding the basil after cooking preserves its fresh flavor and vibrant color.

7. 7

   Squeeze fresh lemon juice over each swordfish steak and serve immediately while hot.

   Tip: The lemon adds brightness and helps balance the richness of the olive oil and fish.