Roasted Swordfish with Broccoli

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 sea salt and black pepper.

   Tip: Dry fish develops a better crust when searing. Don't skip this step.

2. 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. 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. 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. 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. 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. 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. 8

   Garnish with fresh thyme sprigs, additional lemon zest, and a light sprinkle of red pepper flakes if desired. Serve immediately while hot.