Roasted Swordfish with Vegetables Provençal

A french technique that translates well into Willet's philosophy is the practice of roasting vegetables with olive oil-a healthy fat-and herbs. Here we've paired those vegetables with swordfish.
serves 4 (serving size: 1 swordfish steak and about 1 1/2 cups vegetables)


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4 cups (12 ounces) green beans, cut into 1-inch pieces
2 cups grape or cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 garlic cloves, minced
4 (6-ounce) swordfish steaks (about 3/4-inch thick)
Cooking spray
1 (15.8-ounce) can of small white beans, rinsed and drained
8 pitted kalamata olives
1 1/2 tablespoons chopped fresh thyme
1/4 cup packed light brown sugar
1/4 cup balsamic vinegar


Preheat oven to 425°.

Combine green beans, tomatoes, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in an 11 x 7-inch baking dish; toss. Bake at 425° for 10 minutes or until green beans are crisp-tender.

Meanwhile, season swordfish with remaining 1/4 teaspoons salt and pepper; coat each side with cooking spray. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sear fish 2 minutes on each side; place fish on top of green-bean mixture. Top with white beans, olives, and thyme. Bake 10 minutes or until fish flakes easily when tested with a fork.

Combine sugar and vinegar in a small saucepan over medium-high heat; boil 1 minute or until mixture begins to thicken. Drizzle each serving with syrup.

Created date

October 2003

Nutritional Information

Calories 387
Caloriesfromfat 29 %
Fat 12.8 g
Satfat 2.6 g
Monofat 6.7 g
Polyfat 2.2 g
Protein 39.9 g
Carbohydrate 31.9 g
Fiber 7.1 g
Cholesterol 66 mg
Iron 3.9 mg
Sodium 829 mg
Calcium 97 mg