Roasted Swordfish with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and looks absolutely impressive on the plate. Swordfish is a meaty fish that holds up beautifully to roasting, and when you pair it with tender roasted aubergine, you get something restaurant quality at home. The aubergine is wonderful here too, packed with fiber and antioxidants that make you feel good about what you're eating. Everything roasts together with garlic, fresh herbs, and a splash of white wine, creating this gorgeous one pan meal that's simple enough for any cook but fancy enough for guests.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, 1.5 inches thick)
- 2 mediumaubergine(cut into 1-inch cubes)
- 6 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 1½ wholelemon(1 for zest and juice, 0.5 for wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 1 mediumshallot(thinly sliced)
- 59 mldry white wine
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the swordfish steaks dry with paper towels and season both sides generously with salt, pepper, and red pepper flakes.
Tip: Dry fish ensures better browning and a crispy exterior when seared.
- 2
Toss the aubergine cubes in a large bowl with 3 tablespoons of olive oil, 3 minced garlic cloves, half of the rosemary and thyme, salt, and pepper. Spread on a baking sheet in a single layer.
Tip: Don't overcrowd the pan; arrange cubes in one layer for even roasting and caramelization.
- 3
Roast the aubergine for 15 minutes while you prepare the swordfish and sauce components.
- 4
Heat the remaining 3 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 3-4 minutes per side until golden brown.
Tip: Don't move the fish once it hits the pan; let it develop a golden crust for better flavor.
- 5
Remove the swordfish from the skillet and set aside. In the same pan, sauté the shallot and remaining garlic for 2 minutes until fragrant, then deglaze with white wine, scraping up any browned bits from the bottom.
Tip: Deglazing captures all the flavorful browned bits from the seared fish.
- 6
Place the swordfish steaks back in the skillet, nestling them among the aubergine that's been roasting, then transfer the entire skillet to the oven.
- 7
Roast for 12-15 minutes until the swordfish is opaque throughout and flakes easily when tested with a fork, and the aubergine is fully tender and caramelized.
Tip: Swordfish can dry out quickly; aim for an internal temperature of 140-145°F (60-63°C).
- 8
Remove from the oven and finish with fresh lemon zest, lemon juice, and the remaining fresh rosemary and thyme leaves. Serve immediately with lemon wedges on the side.
Tip: Fresh herbs added at the end brighten the dish and add aromatic complexity.
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