- Main
- Fish
- Mediterranean
- Sheet pan
- Oven
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 1/2 lb
baby potatoes, halved (quartered if large)
- 2
fennel bulbs, trimmed and cut into 1-inch wedges through the core
- 5 tbsp
olive oil, divided
3 tbsp in step 2, 1 tbsp in step 4, 1 tbsp in step 5
- 2 tsp
dried oregano
- 4 cloves
garlic, thinly sliced
- 2
lemons, 1 zested and juiced, 1 cut into wedges
1 in step 2, the rest in step 7
kosher salt, to taste
black pepper, to taste
- 4
swordfish steaks (about 6 oz each, 1 inch thick), patted dry
- 1 pint
cherry tomatoes
- 1/3 cup
pitted Kalamata olives (optional)
- 3/4 cup
feta, crumbled
- 3 tbsp
fresh dill, roughly chopped
- Gluten-free
- Pescatarian
Contains milk (feta) and fish (swordfish steaks (about 6 oz each, 1 inch thick)).
Not checked: pitted Kalamata olives.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 425°F and set a rack in the middle. Have a large rimmed sheet pan ready.
425°F
- Step 2
On the sheet pan, toss the halved potatoes and fennel wedges with 3 tbsp of the olive oil, the oregano, the sliced garlic, the zest of 1 lemon, 1 tsp salt and several grinds of pepper. Spread everything into a single layer, cut sides down.
10 min
- 1 1/2 lb baby potatoes
- 2 fennel bulbs
- 3 tbsp olive oil
- 2 tsp dried oregano
- 4 cloves garlic
- 1 lemons
- kosher salt
- black pepper
- Step 3
Roast until the potatoes are tender and starting to brown and the fennel is golden at the edges, about 30 minutes. Stir once halfway through.
30 min, hands-off · 425°F
- Step 4
While the vegetables roast, rub the swordfish steaks all over with 1 tbsp of the olive oil and season both sides well with salt and pepper.
5 min
- 1 tbsp olive oil
- kosher salt
- black pepper
- 4 swordfish steaks (about 6 oz each, 1 inch thick)
- Step 5
Pull out the pan. Push the vegetables to the edges and nestle the swordfish steaks in the middle. Scatter the cherry tomatoes and olives around the fish and drizzle everything with the remaining 1 tbsp olive oil.
3 min
- 1 tbsp olive oil
- 4 swordfish steaks (about 6 oz each, 1 inch thick)
- 1 pint cherry tomatoes
- 1/3 cup pitted Kalamata olives
- Step 6
Return the pan to the oven and roast 12 minutes, until the tomatoes have burst and the swordfish is just opaque in the center (145°F on a thermometer). Don't go past this or it will dry out.
12 min, hands-off · 425°F
- Step 7
Squeeze the juice of the zested lemon over the whole pan, then shower with the crumbled feta and dill. Serve straight from the pan with lemon wedges.
2 min
- the rest of the lemons
- 3/4 cup feta
- 3 tbsp fresh dill
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026