This briny, bright sauce is just what you need to liven up almost any kind of fish. We like to use Castelvetrano for their rich, buttery flavor, but any olive will work.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Place potatoes in a single layer in a 13x9" baking dish. Pour in water to just barely cover bottom of dish and drizzle potatoes with 2 Tbsp. oil; season with salt. Cover dish with foil and bake potatoes, shaking dish halfway through, until tender, 40–50 minutes. Transfer potatoes to a medium bowl and cover with foil to keep warm.
Step 2
Increase oven temperature to 450°. Drizzle place swordfish on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt. Roast until cooked through (it will feel firm when pressed and will flake easily with a fork), 7–9 minutes.
Step 3
Meanwhile, mix olives, pistachios, tarragon, garlic, and remaining ⅓ cup oil in another medium bowl. Finely grate zest from lemon half over, then squeeze in juice; season sauce with a big pinch of salt and lots of pepper.
Step 4
Arrange fish on a platter and spoon sauce over. Serve potatoes alongside.
Step 5
Do Ahead: Potatoes can be made 1 day ahead. Cover and chill.
Step 6
See the rest of the Feast of the Seven Fishes menu here.
