4 ounces sliced mushrooms
1 cup sliced onion
2 tablespoons chopped green bell pepper
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper
1/4 teaspoon dried dill
4 swordfish steak portions, about 1 1/2 pounds total
2 small bay leaves, cut in half
In a bowl, combine mushrooms,
sliced onions, green bell pepper, lemon juice, olive oil, salt,
pepper, and dill.
Line a shallow baking pan with
foil. Spread half of the mushroom and onion mixture over the
bottom then arrange swordfish steaks on top.
Sprinkle swordfish steaks with salt and pepper, place a piece of
bay leaf on each.
Cut tops and stem ends off
tomatoes and slice each tomato into 4 thick slices; place 2
slices on each swordfish steak. Sprinkle remaining mushroom and
onion mixture over the fish.
Cover pan with foil and bake at 400° for 45 to 55 minutes, or
until fish flakes easily with a fork.