Roasted Swordfish with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels elegant without being fussy. Swordfish is wonderfully meaty and takes beautifully to roasting, while broccoli adds a lovely contrast and is packed with vitamin C to support your immune system. The whole thing comes down to quality ingredients, a hot oven, and letting them do the work for you. A squeeze of fresh lemon ties everything together perfectly, and honestly, once you taste how the garlic and thyme infuse into that buttery fish, you'll be making this again and again.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ¾ kgfresh broccoli(cut into florets)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2fresh lemon(zest and juice)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes(optional)
- 4 sprigsfresh thyme
- 59 mlwhite wine(dry)
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 sea salt and black pepper.
Tip: Dry fish develops a better crust when searing. Don't skip this step.
- 2
Toss the broccoli florets in a large bowl with 3 tablespoons of olive oil, minced garlic, lemon zest, and a pinch of salt. Spread in a single layer on a rimmed baking sheet.
Tip: Don't crowd the pan—arrange florets in one layer for optimal roasting and crispiness.
- 3
Place the baking sheet in the preheated oven and roast for 12-15 minutes until the broccoli is tender with charred edges, stirring halfway through.
- 4
While the broccoli roasts, heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: Using an oven-safe skillet allows you to finish cooking the fish in the same pan if needed.
- 5
Gently place the seasoned swordfish steaks in the hot skillet and sear for 3-4 minutes on the first side without moving them. Flip carefully and sear for another 2-3 minutes.
Tip: Let the fish develop a golden crust before flipping to avoid sticking and ensure even cooking.
- 6
Add the white wine to the skillet to deglaze, then add the butter, fresh thyme sprigs, and lemon juice. Let it simmer for 1-2 minutes.
Tip: The wine and lemon juice add brightness that complements the rich swordfish beautifully.
- 7
Transfer the swordfish steaks to serving plates and spoon the butter sauce over each one. Arrange the roasted broccoli alongside the fish.
Tip: Drizzle any remaining pan sauce over both the fish and broccoli for extra flavor.
- 8
Garnish with fresh thyme sprigs, additional lemon zest, and a light sprinkle of red pepper flakes if desired. Serve immediately while hot.
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