Swordfish in Tomato Sauce with Basil and Olives

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Swordfish steaks, cooked in a tomato sauce with Kalamata olives and fresh basil.

Covered with basil leaves and tomato slices, the fish steaks are gently cooked in the oven so that they keep moist.


  • ca. 1lb / 500g swordfish steaks (4 steaks)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 small plum tomatoes, chopped
  • ¼ tsp salt
  • 1/8 tsp cayenne pepper
  • ½ cup / 125ml red wine
  • ½ cup / 125ml tomato juice
  • 2 oz / 60g canned Kalamata olives, cut into slices
  • handful of fresh basil leaves, cut into fine shreds
  • salt to taste
  • 4 fresh basil leaves
  • 4 tomato slices
  • shaved Parmesan cheese (as garnish)


  1. Preheat oven to 350°F / 175°C
  2. Set heavy ovenproof pan over medium heat. Add olive oil, salt and onions. Cook until the onions are soft and translucent.
  3. Add garlic. Reduce heat and cook for another 2-3 minutes. Do not brown.
  4. Add chopped tomatoes. Cook for about 10 minutes.
  5. Add red wine, tomato juice and cayenne pepper.
  6. Cook for 2-3 minutes. Blend with a stick blender until smooth.
  7. Add sliced olives and shredded basil. Adjust seasoning with salt.
  8. Place swordfish steaks in the sauce. Top each steak with a basil leaf and a tomato slice.
  9. Cook in oven until the fish is done - about 10-15 minutes. Don't overcook.
  10. Remove from oven and serve: Spoon some sauce on a plate. Add the fish. Top with shredded fresh basil and add some shaved Parmesan cheese.

Preparation time ca. 1 hour

Yields 4 servings


This was really delicious,

This was really delicious, thanks for sharing!