Here's What You'll Need
swordfish steaks, navy beans, cherry tomato and garlic confit, fresh corn, oregano, kosher salt, black pepper, thyme, red onion, basil, lemon, flaky sea salt
Season the Swordfish
Preheat an oven to 300F. Pat the swordfish steaks dry, then season lightly on both sides with ½ tsp Kosher salt and ¼ tsp freshly ground black pepper.
Rinse the Beans
Drain and rinse 1 (15.5 oz) can of white beans.
Assemble the Dish
Combine beans, cherry tomato confit, corn, and ½ tsp dried oregano in the pan. Place fish on top, then scatter thyme sprigs on top. Drizzle with olive oil.
Bake and Serve
Place the skillet in a preheated oven and bake for 30 minutes. Discard thyme, then garnish with basil, onion, flaky sea salt, and a few lemon wedges.