Roasted Swordfish with Asparagus
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 40 minutes and tastes like something from a fancy restaurant. Swordfish is such a meaty, satisfying fish that holds up beautifully to roasting, and it's packed with omega 3 fatty acids that are wonderful for heart health. The asparagus gets tender and slightly caramelized alongside the fish, while garlic and fresh lemon juice create this bright, Mediterranean flavor that makes the whole dish feel special. Best of all, it's simple enough that anyone can pull it off with just a sheet pan and basic ingredients.
Ella x
Ingredients
- 113 gswordfish steaks(about 1 1/4 inches thick)
- ½ kgfresh asparagus(woody ends trimmed)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoondried oregano
- 1 teaspoonlemon zest
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Tip: Parchment paper prevents sticking and makes cleanup easy.
- 2
Pat swordfish steaks dry with paper towels and arrange on one side of the prepared baking sheet. Brush both sides with 2 tablespoons of olive oil and season with salt, pepper, and oregano.
Tip: Drying the fish helps achieve a better sear and crust.
- 3
Toss asparagus with remaining 3 tablespoons olive oil, minced garlic, lemon juice, salt, and pepper. Arrange on the same baking sheet around the swordfish.
Tip: Keep the asparagus in a single layer for even roasting.
- 4
Roast for 18-22 minutes, until the swordfish is opaque and flakes easily with a fork, and the asparagus is tender with lightly charred tips.
Tip: Swordfish is done when it reaches an internal temperature of 145°F.
- 5
Remove from oven and sprinkle with lemon zest and red pepper flakes if desired. Serve immediately while hot.
Tip: Lemon zest adds brightness and aromatic freshness to the finished dish.
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