Tyler Florence's method for baking swordfish involves wrapping swordfish fillets in tinfoil pouches along with a mix of vegetables and herbs and baking for 20 to 25 minutes at 350 degrees Fahrenheit. The recipe was featured on the show "Food 911" and is available on FoodNetwork.com.
Preheat the oven to 350 degrees Fahrenheit. Trim and quarter 4 fresh baby artichokes. Mix the artichokes with 2 coarsely chopped tomatoes, 1 thinly sliced lemon, 1/2 cup of black olives, 1/2 bunch of fresh basil and 8 sprigs of fresh thyme. Toss together with a little bit of olive oil, kosher salt and freshly ground black pepper.
Fold an 18-inch piece of aluminum foil in half crosswise. Fold over a 1-inch strip on each side two times to create a pouch. Repeat the process three more times to create four pouches. Season 4 6-ounce swordfish fillets with salt and pepper and set one in each pouch. Evenly distribute the artichoke and tomato mixture amongst the pouches and fold over a 1-inch strip over the top, twice to seal.
Place the packets on a sheet pan and bake for 20 to 25 minutes. The cooking time varies depending on the thickness of the fish fillets. Serve immediately by carefully opening the pouches and setting the contents onto warm plates, spooning the accumulated juices over the fish.