Swordfish in Tomato Sauce

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds swordfish (2 slices, each inches thick)
  • cups finely chopped parsley
  • ½ cup olive oil
  • 1 garlic clove, finely minced
  • ¼ cup lemon juice
  • 2 cups(two 8-ounce cans) tomato sauce
  • Salt and freshly ground black pepper


    1. Preheat oven to hot (425°F.).

    2. Cut the fish into serving pieces, if desired, and arrange in one layer in a buttered baking dish.

    3. Combine the parsley, oil and garlic in a small skillet and cook for three minutes, stirring occasionally. Add the lemon juice, tomato sauce, and salt and pepper to taste. Heat thoroughly.

    4. Pour the sauce over the fish and bake for twenty-five minutes, or until fish flakes easily when tested with a fork.