Roasted Swordfish with Aubergine

Instructions

1. 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. 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. 3

   Roast the aubergine for 15 minutes while you prepare the swordfish and sauce components.

4. 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. 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. 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. 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. 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.