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Swordfish Siciliana



  • Preheat oven to 220°C fan forced (240°C normal).
  • Combine a few good slurps of oil with the juice of ½ lemon and 1 heaped tbsp chopped basil in a large bowl. Add the fish, gently toss and set aside for about 15 mins.
  • In another bowl, toss the tomatoes, olives, anchovies and capers with the remaining basil and lemon juice and a little of the marinade.
  • When ready, place the fish on a heavy-bottomed oven tray, season and just seal the bottom over a medium heat.
  • Then spoon the tomato mixture on the fish and top with the Panko crumbs. Spray with oil and cook in the oven for about 15 mins until the fish is opaque in the centre. Don’t overcook!
  • Place the fish on individual plates, sprinkle with a little fresh oil and serve with a simple green salad on the side.




  • olive oil
  • juice of 1 lemon
  • 2 heaped tbsp chopped fresh basil
  • 4 x 180 gm swordfish steaks, trimmed
  • sea salt & freshly ground pepper
  • ½-¾ punnet cherry tomatoes, quartered
  • a good handful of pitted black olives, quartered
  • 4 anchovies, chopped
  • 1 tbsp capers, rinsed & drained
  • Panko crumbs (or plain breadcrumbs)
  • olive oil spray
  • 2 tbsp chopped Italian (flat leaf) parsley


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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