Ingredients
2 lbs swordfish steaks
Salt & Pepper
1 large onion, thinly sliced
2 lbs large tomatoes, thickly sliced or cherry tomatoes, halved
4 cloves garlic, thinly sliced
1 cup oil cured olives, pitted
4 fresh bay leaves
1 tbsp fresh oregano, chopped or 1/2 tbsp dried oregano
1/2 cup olive oil
Preparation
Season steaks with salt & pepper. Place in casserole dish with lid (should be snug fit). Layer on onions and tomatoes. Evenly disperse garlic, olives, bay leaves and oregano. Drizzle with olive and refrigerate for at least 8 hours or overnight. Bring to room temperature and bake for 1 hour at 350.
