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
Continue After Advertisement
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
-
Preheat oven to 450.
-
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.
-
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.
-
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.
-
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.
-
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.
See what other Food52ers are saying.