- 1 of 3 In medium-size skillet, heat olive oil over medium heat. Add onion; saute for 5 minutes. Stir in anchovy; cook 5 minutes. Add tomatoes, 3/4 teaspoon salt, 1/8 teaspoon black pepper, the oregano and red-pepper flakes; simmer, uncovered, for 10 minutes, stirring occasionally.
- 2 of 3 Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking dish. Season swordfish with the remaining salt and pepper. Place fish in the prepared baking dish. Spoon the tomato sauce over the swordfish.
- 3 of 3 Bake in 350 degree F oven for 15 minutes or until the fish flakes when touched with a fork. Garnish with the grated lemon rind. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 1 g fiber, 621 mg sodium, 9 g Fat, total, 40 mg chol., 2 g sat. fat, 194 kcal cal., 21 g pro., 6 g carb.