Baked Swordfish Steaks


4 swordfish steak portions, about 1 1/2 lbs. total
4 oz. sliced mushrooms
1 c. sliced onion
2 tbsp. chopped green bell pepper
2 tbsp. lemon juice
2 tbsp. olive oil
salt and pepper
1/4 tsp. dried dillweed
2 small bay leaves, cut in half
2 tomatoes

In a medium bowl, combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper, and dillweed. 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. Makes 4 servings.