by katiebakes
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my 10 recipes »
A&M's Testing Notes:
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Expand6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds) Ask a question about this ingredient
4 cups thinly sliced fennel bulb (about 2 small bulbs) Ask a question about this ingredient
1 tablespoon olive oil, divided Ask a question about this ingredient
3/4 teaspoons kosher salt, divided Ask a question about this ingredient
1/2 teaspoon black pepper, divided Ask a question about this ingredient
1 teaspoon fennel seeds Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
3/4 cups dry white wine Ask a question about this ingredient
6 tablespoons chopped fresh flat-leaf parsley, divided Ask a question about this ingredient
1 tablespoon grated orange rind Ask a question about this ingredient
1 1/2 teaspoon dried oregano Ask a question about this ingredient
2 (14 oz) cans diced tomatoes, drained Ask a question about this ingredient
6 swordfish steaks (about 1-inch thick) Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
2 tablespoons extra-virgin olive oil Ask a question about this ingredient
1 1/2 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 teaspoon grated lemon rind Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
dashes of freshly ground black pepper Ask a question about this ingredient
Preheat oven to 450.
Ask a question about this stepCombine 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.
Ask a question about this stepHeat 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.
Ask a question about this stepIn 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.
Ask a question about this stepArrange 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.
Ask a question about this stepAs 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.
Ask a question about this stepThanks! I am glad you enjoyed it.
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!!
Thanks, glad you enjoyed it! I agree, I think it is the the best fish I've ever made too.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
I made this tonight for Editors' Pick--it was fabulous!