Slow Roasted Swordfish with Onions and PeppersCourse: fishCuisine: AmericanDifficulty: Easy
We eat a lot of fish about once or twice a week. We love all kinds of fish and my husband makes the most amazing seafood stews similar to a bouillabaisse or Cioppino. We feel very lucky our kids love all shellfish, white fish and tuna. Our daughter likes salmon but it has to be grilled or pan seared and she will eat it. I love this recipe as swordfish is easy to cook as it is not as delicate as other fish. It is wonderful on the grill as well as slow roasted in the oven. It is light and has good flavor and can stand up to big flavors.
1 3/4 to 2lbs Swordfish fillets
2-3 bell peppers, stemmed, seeded and sliced
2 red onions, cut in half and each half quartered
3 garlic cloves, skins removed, smashed
3 tablespoons olive oil
Fresh herbs: Thyme, Parsley and Oregano
2-3 lemons, halved and quartered
Salt and fresh pepper
Big pinch of Aleppo pepper
- Preheat oven to 375. Drizzle oil in a roasting pan.
- In a bowl, toss peppers, garlic, onions, citrus with fresh herbs, 2 tablespoons olive oil, salt, pepper and Aleppo pepper. Place that in the roasting pan.
- Season the swordfish with salt and pepper and a small pinch of the Aleppo. Nestle the fish among the vegetables and drizzle with oil and a squeeze of lemon.
- Depending on size and thickness of fish, roast for 20-30 minutes. If at the end you want to get a little crust on fish and vegetables, increase the heat to 450 for about 5-8 minutes.
- Serve hot with cous cous or roasted potatoes and a fresh squeeze of lemon juice.