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One-Pan Baked Swordfish with White Beans and Cherry Tomato Confit Recipe

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4.4 from 60 reviews

This One-Pan Baked Swordfish with White Beans recipe combines tender swordfish steaks with savory white beans, sweet corn, and flavorful cherry tomato and garlic confit, all baked together in a single skillet for an easy, elegant meal perfect for any occasion.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Fish

  • 2 swordfish steaks (about ¾-1 lb, skin on or off)

Beans & Vegetables

  • 1 (15.5 oz) can navy beans, or other white beans, drained and rinsed
  • 1½ cups leftover cherry tomato and garlic confit
  • 1 ear fresh corn, kernels removed from cob
  • ¼ small red onion, thinly sliced

Herbs & Seasonings

  • ½ tsp dried oregano
  • 6 sprigs fresh thyme
  • ½ tsp Kosher salt (plus extra for seasoning fish)
  • ¼ tsp freshly ground black pepper
  • Flaky sea salt, for serving

Oils & Garnishes

  • 3 Tbsp olive oil (from cherry tomato confit or extra virgin olive oil)
  • Fresh basil, for serving
  • Lemon wedges, for serving

Instructions

  1. Season the swordfish. Preheat your oven to 300°F (150°C). Pat the swordfish steaks dry using a paper towel to ensure a good sear and even cooking. Season both sides lightly with ½ teaspoon of Kosher salt and ¼ teaspoon freshly ground black pepper.
  2. Rinse the beans. Open and drain the can of white beans (navy beans or your preferred variety). Rinse them under cold water thoroughly to remove excess sodium and canning liquid. Set aside.
  3. Assemble the dish. Take a large nonstick skillet and add the rinsed white beans, cherry tomato and garlic confit, fresh corn kernels, and ½ teaspoon dried oregano. Toss gently to combine all ingredients evenly. Place the seasoned swordfish steaks on top of the bean mixture, then scatter the fresh thyme sprigs over the fish. Drizzle 3 tablespoons of olive oil (from the confit or extra virgin olive oil) evenly across the dish.
  4. Bake the fish. Carefully place the skillet in the preheated oven. Bake for 30 minutes, or until the swordfish reaches an internal temperature between 130-135°F (54-57°C), indicating it is perfectly cooked and tender.
  5. Serve immediately. Remove the skillet from the oven. Discard the thyme sprigs. Garnish the dish with fresh basil leaves, the thinly sliced red onion, a sprinkle of flaky sea salt, and lemon wedges for squeezing. Serve hot to enjoy the full depth of flavors.

Notes

  • Use a meat thermometer to ensure the swordfish is cooked perfectly and avoid overcooking.
  • If you don’t have leftover cherry tomato and garlic confit, you can roast cherry tomatoes with garlic, olive oil, and a pinch of salt as a substitute.
  • Swordfish steaks can be skin-on or skinless according to your preference; just adjust cooking time slightly for thickness.
  • Leftover fish can be refrigerated for up to 2 days and enjoyed cold or gently reheated.
  • Feel free to swap navy beans with cannellini or great northern beans for similar texture and flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/one-pan-baked-swordfish-with-white-beans-and-cherry-tomato-confit-recipe/