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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Mexican Rice
This Mexican rice recipe is one of my go to weeknight favorites because it comes together in just about an hour and tastes absolutely authentic. The tomatoes give it that beautiful color and rich flavor while also providing lycopene, a powerful antioxidant that's great for your heart. What I love most is how budget friendly it is, using simple ingredients you probably already have on hand. The whole process is straightforward enough that even beginners can master it, and the result is a vibrant, fragrant rice dish that pairs perfectly with any protein.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Yuzu Collins
Have you tried a Yuzu Collins? This is my go to drink when I want something refreshing that comes together in just five minutes. The yuzu juice adds this beautiful citrus brightness that feels fancy but honestly couldn't be easier to make. I love that yuzu is packed with vitamin C, so you're basically getting a little immune boost while you enjoy your cocktail. It's the kind of drink that impresses friends without requiring any special bartending skills, perfect for a casual evening at home.
Reviews
Sign in to write a review.