Roasted Swordfish with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F. Toss the cubed butternut squash with 3 tablespoons of olive oil, salt, pepper, and smoked paprika on a large baking sheet. Spread in a single layer and roast for 20 minutes.

   Tip: Cut squash pieces as uniformly as possible for even cooking.

2. 2

   While squash roasts, pat the swordfish steaks dry with paper towels and season both sides generously with salt, pepper, and fresh thyme.

   Tip: Dry fish ensures better browning and crust formation.

3. 3

   Heat the remaining 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 3-4 minutes per side until golden brown.

   Tip: Don't move the fish once placed—this creates a flavorful crust.

4. 4

   Remove the squash from the oven and give it a stir. Nestle the seared swordfish steaks among the squash pieces on the baking sheet.

   Tip: Transfer fish to the baking sheet for even finishing in the oven.

5. 5

   Return everything to the oven and bake for 12-15 minutes, until the swordfish flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Fish cooks quickly, so check at the 12-minute mark.

6. 6

   While fish finishes cooking, melt butter in a small pan over medium heat. Add minced garlic and fresh sage leaves, stirring gently until the sage is crispy and fragrant, about 3 minutes.

   Tip: Be careful not to burn the sage or garlic—lower heat if needed.

7. 7

   Remove the baking sheet from the oven and drizzle the warm sage-garlic butter and fresh lemon juice over the swordfish and squash. Garnish with lemon zest and a pinch of red pepper flakes.

   Tip: The bright lemon cuts through the richness of the fish and squash perfectly.

8. 8

   Divide the swordfish and roasted butternut squash among four plates and serve immediately while everything is hot.