Roasted Swordfish with Brussels Sprouts and Lemon Beurre Blanc
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant swordfish dish comes together in just about an hour, making it perfect for weeknight dinners when you want to feel fancy without spending all evening in the kitchen. The meaty swordfish steaks stay beautifully moist when roasted alongside caramelized brussels sprouts, while a silky lemon beurre blanc brings everything together with bright, luxurious flavor. Brussels sprouts are packed with vitamin C and fiber, so you're getting something truly nourishing alongside the lean protein from the fish. Best of all, most of the work happens in one oven, keeping cleanup minimal and stress even lower.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, about 1 inch thick)
- 1½ poundsbrussels sprouts(trimmed and halved)
- 5 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfresh cracked black pepper
- 6 tablespoonsunsalted butter(cold, cubed)
- 3 tablespoonsfresh lemon juice
- 59 mldry white wine
- 2shallots(minced)
- 78 mlpanko breadcrumbs
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the halved Brussels sprouts with 3 tablespoons of olive oil, half the salt, and half the pepper on a large baking sheet. Spread them in a single layer cut-side down and roast for 20-25 minutes until golden and crispy, stirring halfway through.
Tip: Don't overcrowd the pan; this ensures proper caramelization rather than steaming.
- 2
While Brussels sprouts roast, prepare the beurre blanc. In a small saucepan, combine minced shallots, white wine, and 1 tablespoon of lemon juice. Simmer over medium heat for 3-4 minutes until reduced by half.
Tip: Reducing the wine concentrates its flavor and removes excess acidity.
- 3
Remove the saucepan from heat and let cool for 1 minute. Whisk in cold butter cubes one at a time, ensuring each piece is fully incorporated before adding the next. Whisk in the remaining 2 tablespoons of lemon juice, then season with a pinch of salt and pepper. Strain through a fine sieve if desired for a silkier sauce.
Tip: Keep the heat low to avoid breaking the emulsion; the sauce should be creamy and pale.
- 4
Pat the swordfish steaks dry with paper towels and season both sides generously with the remaining salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until just shimmering.
Tip: Dry fish ensures a better sear and prevents sticking.
- 5
Carefully place swordfish steaks in the hot oil and sear for 4-5 minutes per side without moving them, until golden brown crusts form. The fish should reach an internal temperature of 145°F.
Tip: Let the fish develop a crust undisturbed for optimal flavor and texture.
- 6
Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring frequently until lightly golden. Toss with fresh parsley and lemon zest.
Tip: Toasting the breadcrumbs adds a pleasant nutty flavor and prevents them from becoming soggy.
- 7
Divide the roasted Brussels sprouts among four plates. Top each with a swordfish steak, then spoon the warm lemon beurre blanc over and around the fish. Finish with a generous pinch of the toasted breadcrumb mixture.
Tip: Serve immediately while the beurre blanc is still warm and creamy.
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