Swordfish Roasted with Tomatoes and Lemon

In 1959, the Canadian Department of Fisheries published the 10-minute per inch rule for cooking fish, in their 'Canadian Fish Cookbook'.  The rule says to cook fish a total of 10 minutes per inch and add 5 minutes if cooking in a sauce or with other things.  A rule that seems to have never, ever been disproven - astrophysicists should be jealous!

Here I use fillets about 3/4-inch thick (7.5 minute cooking time) and add about 5 minutes for the tomatoes and lemon.  Of course it all depends on your cooking temperature and how the dish is composed, so you need to keep a keen eye on the fish - just as it becomes opaque and flakes, it's done.

Don't get distracted for those 10 minutes - there's nothing so unfortunate as overcooked fish.
2 Tbsp butter, melted
2-3 swordfish fillets, about 3/4-inch thick, about 1-1/2 lb, enough for 4 persons
1 pint grape tomatoes
2 Tbsp capers
1 lemon, cut into thin wedges
1 tsp dried dill weed

Preheat oven to 400F. Spread butter evenly in a casserole big enough to fit the fish, about 9x13-inches. Lay the swordfish in the casserole and distribute the tomatoes about the fillets. Nestle the lemon wedges about the dish and then sprinkle with capers and dill. Salt and pepper to taste and spray the fillets with a bit of oil.

Roast in oven about 12-14 minutes, just until the fish is cooked through and the tomatoes have roasted up nicely.

Serves 4.