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

July 15, 2010
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

  • 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
  • Dash 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.
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