Swordfish on Gratinated Potatoes


  • 2 Swordfish steaks (ca. 1 – 1.5 cm thick)
  • 2 Potatoes
  • 10 Cherry tomatoes
  • 2 Tablespoons of pitted Olives (preferably Taggiasca*, but other pitted olives will do just fine)
  • Salt & Pepper to taste
  • 1/2 Tablespoon Capers
  • 2 Teaspoons of Oregano
  • Olive Oil


  • Preheat oven to 180°C (375°F)
  • Sprinkle some Olive oil on a baking dish
  • Thinly slice the potatoes (ca. 2mm) I use a Porcelain Mandolin Slicer, one you have covered the baking form place the potatoes in the oven for ca. 10 minutes
  • Take the potatoes out of the oven and place the 2 swordfish steaks on to of the potatoes, add halved cherry tomatoes, capers, olives, oregano, salt & pepper
  • Place in the oven for 22 to 25 minutes or until done
  • Garnish with freshly chopped parsley and serve

*The Taggiasca olive is native to the aromatic groves of Liguria, beloved by local olive oil producers for it’s pleasing sweetness and clean fruity palate.

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