Roasted Swordfish with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes restaurant quality. Swordfish is a meaty fish that holds up beautifully to roasting, and pairing it with cassava root creates this wonderful contrast of textures. Cassava is packed with vitamin C and fiber, so you're getting real nutrition alongside incredible flavor. The best part? Everything roasts on one pan, which means minimal cleanup and maximum time enjoying your meal with loved ones. Fresh thyme, garlic, and a splash of white wine round out the dish with brightness and depth that'll make everyone wonder what your secret is.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ¾ kgcassava root(peeled and cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 8fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 59 mlwhite wine(dry)
- 1 teaspoonlemon zest
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large roasting pan with parchment paper.
Tip: This prevents sticking and makes cleanup easier.
- 2
Toss the cassava cubes with 3 tablespoons of olive oil, half the sea salt, black pepper, and smoked paprika in a large bowl. Spread evenly on the prepared roasting pan.
Tip: Try to keep cassava pieces roughly uniform in size for even cooking.
- 3
Roast cassava for 15 minutes, then stir and return to oven.
Tip: Stirring halfway ensures even browning on all sides.
- 4
Pat the swordfish steaks dry with paper towels. Rub both sides with remaining olive oil, lemon juice, minced garlic, remaining sea salt, and fresh thyme.
Tip: Dry fish cooks better and develops a nicer crust.
- 5
After cassava has roasted for 15 minutes, push it to the sides of the pan and place swordfish steaks in the center.
Tip: This allows the fish to cook properly without steaming from the cassava below.
- 6
Pour white wine around (not over) the swordfish steaks. Roast for 18-22 minutes until the fish is opaque and flakes easily with a fork.
Tip: Swordfish is a firm fish that can handle high heat; don't overcook or it becomes dry.
- 7
Remove from oven and sprinkle lemon zest and fresh parsley over the swordfish and cassava.
Tip: Finishing herbs add brightness and aroma to the dish.
- 8
Serve immediately, dividing cassava and fish evenly among four plates, and drizzle with pan juices.
Tip: The pan juices concentrate with wine and lemon for a natural sauce.
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