Roasted Swordfish with Cassava

Instructions

1. 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. 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. 3

   Roast cassava for 15 minutes, then stir and return to oven.

   Tip: Stirring halfway ensures even browning on all sides.

4. 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. 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. 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. 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. 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.