Swordfish En Papillote

recipes swordfish

Mediterranean Style Swordfish En Papillote


2 4 ounce Swordfish Steaks

1/2 cup Roasted Red Bell Pepper, cut into slices

1/4 cup Kalamata Olives, pitted and sliced

2 tablespoons Red Onion, diced

2 tablespoons fresh Parsley, plus more for garnish

Extra Virgin Olive Oil

Salt, to taste

Black pepper, to taste

Lemon, optional


Preheat oven to 400 degrees Fahrenheit.

Cut two large pieces of parchment paper. Fold in half width-wise and place on a baking sheet, with one half to the side. Brush the parchment with olive oil or spray with non-stick spray. Season swordfish steaks with salt and pepper. Place in the center on one side of the parchment paper. Top each piece of fish with red peppers, olives, red onion, and parsley. Squeeze lemon over each fish (optional). Seal the parchment by folding over the top piece, lining it up with the bottom piece. Fold the edges tightly to seal the parchment package.

Bake in the over for 8-10 minutes. Parchment will puff and turn golden brown. Remove from the oven and let stand for 1-2 minutes. Tear open the parchment package and serve fish. Garnish with additional parsley if desired.