Fennel

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

by:
July 15, 2010
4.7
3 Ratings
  • Serves 6
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 —katiebakes

Test Kitchen Notes

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). - drbabs —The Editors

What You'll Need
Ingredients
  • 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
  • Dash of freshly ground black pepper
Directions
  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.
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7 Reviews

VaMom
VaMom October 27, 2024
Outstanding recipe. I was a little nervous making this since the ingredients are not ones I’d put together in any other recipe. The dish was amazing! I made it exactly as written and everyone loved it. Thank you for sharing it!
 
ihaventpoisonedyouyet
ihaventpoisonedyouyet July 30, 2012
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.
 
Glendi
Glendi December 23, 2020
Too Funny, my cat goes absolutely crazy whenever I cook swordfish. Moreso than any other fish.
 
drbabs
drbabs July 23, 2010
I made this tonight for Editors' Pick--it was fabulous!
 
katiebakes
katiebakes July 23, 2010
Thanks! I am glad you enjoyed it.
 
AnnaRosa
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!!
 
katiebakes
katiebakes July 17, 2010
Thanks, glad you enjoyed it! I agree, I think it is the the best fish I've ever made too.