Serves: 4
Total Calories: 196

1 pound boiling potato
2 tablespoons olive oil
1 large onion, chopped
1/2 cup pitted black olives, coarsely chopped
2 tablespoons capers, rinsed and drained
2 cups tomatoes peeled, seeded, and chopped, or drained and chopped canned tomatoes
salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
4 swordfish steaks, 1 inch thick

1 Scrub the potatoes and place them in a saucepan with cold water to cover. Bring the water to a boil and cook until the potatoes are tender, about 20 minutes. Drain, let cool a little, then peel the potatoes. Thinly slice them.

2 Pour the oil into a large saucepan. Add the onion and cook, stirring frequently, over medium heat until tender, about 10 minutes. Stir in the olives, capers, and tomatoes. Season to taste with salt and pepper. Cook until thickened slightly, about 15 minutes. Stir in the parsley.

3 Place a rack in the center of the oven. Preheat the oven to 425°F. Spoon half the sauce into a baking pan large enough to hold the fish in a single layer. Arrange the swordfish in the pan and sprinkle it with salt and pepper. Place the potatoes on top, overlapping the slices slightly. Spoon the remaining sauce over all.

4 Bake 10 minutes or until the fish is just slightly pink in the center and the sauce is bubbling. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 196
Calories from Fat: 60

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