Italian Swordfish with Roasted Fennel, Potatoes, and Oregano-Garlic Sauce

July 15, 2010
Italian Swordfish with Roasted Fennel, Potatoes, and Oregano-Garlic Sauce

Test Kitchen-Approved

Author Notes:

This interesting blend of ingredients turns out the most WONDERFUL robust Italian meal. It has been awhile since I've made this dish, so I don't have a picture, but it is a beautiful presentation and a family favorite. - katiebakes


Food52 Review: This is a fabulous, if complicated, recipe. The potatoes and fennel roast to a pleasing soft center and crisp edges (Note: next time I would leave the fennel in larger pieces). I used chopped up fennel fronds instead of parsley as a garnish, which kept the fennel at the forefront. The tomato sauce is delicious with hints of both oregano and fennel. The oregano-garlic sauce was also delicious (and would make a great salad dressing). - drbabsThe Editors

Serves: 6


Italian Swordfish with Roasted Fennel and Potatoes

  • 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
  • 4 cups thinly sliced fennel bulb (about 2 small bulbs)
  • 1 tablespoon olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon fennel seeds
  • 3 garlic cloves, minced
  • 3/4 cup dry white wine
  • 6 tablespoons chopped fresh flat-leaf parsley, divided
  • 1 tablespoon grated orange rind
  • 1 1/2 teaspoons dried oregano
  • 2 (14 oz) cans diced tomatoes, drained
  • 6 swordfish steaks (about 1-inch thick)
  • Oregano-Garlic Sauce

Oregano-Garlic Sauce

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon grated lemon rind
  • 2 garlic cloves, minced
  • dashes of freshly ground black pepper
In This Recipe


  1. Preheat oven to 450.
  2. Combine potatoes, sliced fennel, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450 for 50 minutes, or until potatoes are roasted and tender.
  3. Heat 1 teaspoon olive oil in a medium skillet. Add fennel seeds and garlic; saute for 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and diced tomatoes; bring to a boil. Reduce heat and simmer 25 minutes.
  4. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fish fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan and cook for 3 minutes. Turn and cook until golden brown and just done, 2 to 4 minutes longer.
  5. Arrange cooked fish fillets on top of potatoes and fennel, top with tomato sauce, and broil about 5 minutes, until lightly browned. Garnish fish with remaining 2 tablespoons parsley. Serve with Oregano-Garlic Sauce.
  6. As close to serving as possible, make the Oregano-Garlic Sauce by combining lemon juice and remaining ingredients, stirring well with a wire whisk. Drizzle over fish.

More Great Recipes:
Italian|Fennel|Garlic|Lemon Juice|Oregano|Parsley|Seafood|Swordfish|Vegetable|Potato|Gluten-Free|Entree

Reviews (5) Questions (0)

5 Reviews

I thought this was an easy and delicious recipe. I do think it's more for family than for dinner guests unless you plan to be away from the evening's events. Not having previously made it, I thought I could manage this by premaking the various stages and sort of pulling it all together at the last minute. My bad, because it does need to be made in active time, close to when you're serving it. Also, at one crucial juncture, I left the potatoes on the counter with the fish on top and was reheating the tomato mixture to spoon on top. When I turned around I discovered that my damn cat jumped up and grabbed one of the swordfish steaks and in the span of a few minutes silently consumed the entire thing. I was surprised to find he didn't follow up by getting a beer from the fridge. He's lucky I like him. Anyway, there was still enough to serve, and as I said, delicious. I'll make it again for family and lock up the cat.
drbabs July 23, 2010
I made this tonight for Editors' Pick--it was fabulous!
Author Comment
katiebakes July 23, 2010
Thanks! I am glad you enjoyed it.
AnnaRosa July 17, 2010
This is absolutely delicious! I think it's about the best fish I have ever made. The Oregano-Garlic sauce is what sets this dish off. Great recipe!!
Author Comment
katiebakes July 17, 2010
Thanks, glad you enjoyed it! I agree, I think it is the the best fish I've ever made too.