Baked Swordfish and Cherry Tomatoes

Living in New England, we have an abundance of fresh fish at our markets. I especially am partial to swordfish, a mild white fish that lends to so many flavorful recipes.
Swordfish is so easy to bake, nestled in a bed of colorful cherry tomatoes and Castetrano olives. Texture and color are so important when you are cooking, adding to the visual presentation. Top with a lemon garlic olive oil dressing for outstanding flavor.

1 cup rainbow cherry tomatoes
1/2 cup pitted Mezzetta Castetrano olives
2 8 ounce swordfish
2 tablespoon lemon juice
2 tablespoon olive oil
2 garlic cloves, minced
1/4 cup fresh basil, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Preheat over to 400F. Place tomatoes and olives on a baking pan. Add swordfish on top. Place the remaining ingredients in a small bowl and whisk until combined. Pour over tomatoes, olives, and swordfish. Bake for 30 minutes until tomatoes are bubbly and swordfish are golden.

Serves 2.

Enjoy!

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