Roasted Swordfish with Asparagus

Instructions

1. 1

   Preheat oven to 425°F. Line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easy.

2. 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. 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. 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. 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.