Roasted Swordfish with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F. Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fish cooks better and develops a better crust.

2. 2

   Toss the cabbage wedges in a large bowl with 3 tablespoons of olive oil, half the minced garlic, salt, and pepper. Arrange them on one side of a large baking sheet in a single layer.

   Tip: Don't crowd the pan; arrange wedges so they have space to caramelize.

3. 3

   Roast the cabbage in the preheated oven for 15 minutes until the edges begin to brown slightly.

4. 4

   While the cabbage roasts, whisk together the remaining 3 tablespoons of olive oil, lemon juice, remaining garlic, red wine vinegar, honey, thyme, and lemon zest in a small bowl to create the glaze.

   Tip: This glaze can be prepared ahead of time and stored in the refrigerator.

5. 5

   After the cabbage has roasted for 15 minutes, push it to the sides of the baking sheet and place the swordfish steaks in the center. Brush the fish generously with the herb-lemon glaze.

   Tip: Reserve some glaze to brush on the fish halfway through cooking.

6. 6

   Return the baking sheet to the oven and roast for 15-18 minutes, or until the fish is opaque and flakes easily with a fork. Brush with remaining glaze halfway through cooking.

   Tip: Swordfish is dense; don't overcook or it will become dry.

7. 7

   Remove the baking sheet from the oven and taste the cabbage for seasoning. Adjust salt and pepper if needed and drizzle any pan juices over the swordfish and vegetables.

   Tip: The cabbage should be tender with caramelized, crispy edges.

8. 8

   Divide the swordfish and roasted cabbage among four plates and serve immediately while hot, spooning any remaining glaze from the pan over the top.