Roasted Swordfish with Artichoke and Lemon-Herb Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dinner that feels fancy but comes together in under an hour. Roasted swordfish is one of my go to proteins because it's meaty enough to stand up to bold flavors and cooks so quickly. I love pairing it with fresh artichoke hearts and a bright lemon herb sauce that really lets the fish shine. Swordfish is packed with omega 3 fatty acids, which are wonderful for heart health, and the garlic and fresh herbs add tons of flavor without any fuss. This is the kind of meal that looks like you spent all day cooking but actually takes just 45 minutes from start to table.
Ella x
Ingredients
- 4 oz eachswordfish steaks(about 1.5 inches thick)
- 12fresh artichoke hearts(halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3 tablespoonsbutter(cold, cubed)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- 1shallot(finely minced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the halved artichoke hearts with 2 tablespoons of olive oil, half the minced garlic, sea salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-18 minutes until golden and fork-tender.
Tip: Artichokes cook best when given space on the pan; avoid crowding them together.
- 2
While the artichokes roast, pat the swordfish steaks completely dry with paper towels. Season both sides generously with salt and pepper.
Tip: Dry fish creates a better crust when searing and helps prevent sticking.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 2-3 minutes per side until golden brown.
Tip: Don't move the fish around too much while searing; let it develop a crust undisturbed.
- 4
Transfer the seared swordfish to the oven for 8-10 minutes until the internal temperature reaches 145°F and the fish flakes easily.
Tip: Use a meat thermometer for perfect doneness; swordfish is best served slightly moist inside.
- 5
While the fish finishes cooking, prepare the sauce. In a small saucepan, combine 1 tablespoon of olive oil, the remaining minced garlic, and the shallot. Sauté over medium heat for 1-2 minutes until fragrant.
Tip: Keep the heat moderate to prevent garlic from browning and becoming bitter.
- 6
Add the fresh lemon juice, fresh thyme, and lemon zest to the saucepan. Simmer for 30 seconds, then remove from heat. Whisk in the cold butter cubes one at a time until the sauce is creamy and emulsified.
Tip: Adding cold butter off-heat ensures a silky sauce without breaking the emulsion.
- 7
Finish the sauce by stirring in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
Tip: Fresh herbs added at the end preserve their bright, delicate flavor.
- 8
To serve, place the roasted artichoke hearts on each plate, top with a swordfish steak, and drizzle generously with the lemon-herb butter sauce. Garnish with additional lemon zest and fresh herbs if desired.
Tip: Serve immediately while everything is hot and the sauce is at its creamiest.
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