This is an excellent fish dish made on a sheet pan in the oven. Easily cut in half or multiplied. Other steaky fish would work with this recipe as well. Since it comes with a hearty vegetable mixture, serve with pasta or rice if you are hungry. Or, with some warm bread.
- Medium size yellow onion, sliced thin
- 8 ounces cremini mushrooms, sliced ¼” thick
- 1 red bell pepper, ¼” wide strips
- 3 cloves garlic, crushed
- Kosher salt and fresh ground black pepper
- 1 Tbsp dried oregano
- ¼ cup extra virgin olive oil
- 1 Tbsp extra virgin olive oil
- 1 28oz. can crushed tomatoes
- ½ cup red wine
- ¼ cup capers, drained
- 4 swordfish steaks
- 2 Tbsp parsley, chopped
- Preheat the oven to 425 degrees F.
- Combine the onions, mushrooms, bell pepper, garlic, salt, pepper, oregano, and olive oil on sheet pan.
- Toss well, and arrange in a single layer.
- Roast until softened and slightly brown, about 20 minutes.
- Remove pan from oven.
- In a large bowl, stir together tomatoes, wine, pinch of salt and pepper.
- Pour this mixture over the roasted vegetables, stir to combine.
- Pat the swordfish steaks dry and season with salt and pepper.
- Place on top of vegetable mixture in pan.
- Drizzle remaining olive oil on top of fish, and top with capers.
- Return pan to the oven.
- Bake until sauce thickens and fish is cooked through, about 15 minutes.
- Remove from oven, sprinkle parsley on top and serve immediately.
- Serve fish on plate with vegetable mixture.
- You could always serve with rice or pasta.
I am going to start a new series of dinners called Sheet Pan Suppers. These will hopefully be complete dinners made mostly on a sheet pan in the oven. Here’s the first one. I intended to use kale, but did not have any. I used arugula instead. The only difference would be cooking times, more for kale and less for arugula.
- 4 boneless, skinless chicken breast cutlets
- fresh ground black pepper and kosher salt
- 12 small fresh sage leaves, divided
- 8 thin slices prosciutto
- 1 pound baby new potatoes, sliced in half lengthwise, quartered if large
- 1 garlic clove, finely chopped
- 4 Tbsp olive oil, divided
- 3 mushrooms, finely chopped
- 1 Tbsp red wine vinegar
- 1 Tbsp honey
- 1 bunch curly kale, ribs and stems removed, coarsely chopped or double handful of arugula
- Preheat oven to 425°F.
- Heat 1 Tbsp oil in skillet and heat until shimmering.
- Brown both sides of cutlets and remove.
- Arrange chicken cutlets in a single layer on half of rimmed baking sheet and season with 1/2 tsp. pepper.
- Place 2 sage leaves on top of each cutlet.
- Then wrap each in 2 slices of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
- Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp oil, salt, and pepper on second half of baking sheet.
- Cook chicken and potatoes until prosciutto is crisp and an instant read thermometer inserted into the thickest part of chicken registers 165°F, approximately 15 minutes.
- Meanwhile, whisk mushrooms, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale or arugula and toss to coat.
- Remove baking sheet from oven; let chicken rest.
- Spread kale evenly over potatoes and return to oven.
- Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
- Divide chicken among plates. Serve potatoes and kale alongside.