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YIELD

2 servings

TYPE

TIME

45 minutes

LEVEL

Intermediate

Here's What You'll Need

1

swordfish steaks, navy beans, cherry tomato and garlic confit, fresh corn, oregano, kosher salt, black pepper, thyme, red onion, basil, lemon, flaky sea salt

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Season the Swordfish

2

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.

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Rinse the Beans

3

Drain and rinse 1 (15.5 oz) can of white beans.

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Assemble the Dish

4

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.

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Bake and Serve

5

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.

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