Roasted Swordfish with Bell Pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the swordfish steaks dry with paper towels and season both sides generously with sea salt, black pepper, and half of the fresh thyme.

   Tip: Drying the fish ensures better browning and a crispy exterior when seared.

2. 2

   Toss the bell pepper strips and red onion wedges in a large bowl with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and place in the oven.

   Tip: Roasting vegetables separately prevents them from steaming and helps them caramelize beautifully.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the swordfish steaks in the hot pan and sear for 3-4 minutes on each side until golden brown.

   Tip: Don't move the fish around too much; let it develop a nice crust before flipping.

4. 4

   Transfer the seared swordfish to the oven rack above the vegetables and bake for 8-10 minutes until the fish is cooked through and flakes easily with a fork.

   Tip: Swordfish is a dense fish, so check for doneness by inserting a fork into the thickest part.

5. 5

   While the swordfish finishes cooking, whisk together the remaining 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, balsamic vinegar, and remaining thyme in a small bowl to create the dressing.

   Tip: Make this dressing while cooking to have it ready to drizzle warm over the finished dish.

6. 6

   Once the vegetables are tender and slightly charred (about 18-20 minutes total), remove both the fish and vegetables from the oven.

   Tip: The peppers should have some caramelized edges for deeper flavor.

7. 7

   Arrange the roasted bell peppers and onions on serving plates, place a swordfish steak on top of each portion, and drizzle generously with the lemon-garlic dressing.

   Tip: Plate while everything is still warm to enjoy the full flavors and textures.