Roasted Swordfish with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F and line two baking sheets with parchment paper.

   Tip: Using parchment paper prevents sticking and makes cleanup effortless.

2. 2

   Toss cauliflower florets with 3 tablespoons olive oil, half the sea salt, black pepper, and garlic powder. Spread evenly on one baking sheet and roast for 15 minutes.

   Tip: Starting the cauliflower first ensures it cooks through by the time the fish is done.

3. 3

   While cauliflower roasts, prepare the herb butter by mixing softened butter with minced garlic, thyme, parsley, lemon zest, and red pepper flakes in a small bowl.

   Tip: Make the herb butter ahead and refrigerate it for up to 2 days.

4. 4

   Pat the swordfish steaks dry with paper towels and arrange on the second baking sheet, spacing them evenly.

   Tip: Dry fish ensures a better sear and prevents steaming during roasting.

5. 5

   Brush both sides of each swordfish steak with remaining 2 tablespoons olive oil and season generously with remaining sea salt and black pepper.

   Tip: Season just before roasting to prevent the salt from drawing out moisture.

6. 6

   Place the swordfish baking sheet in the oven alongside the cauliflower and roast for 10-12 minutes, until the fish flakes easily with a fork and reaches 145°F internally.

   Tip: Swordfish is dense and can handle slight overcooking better than delicate white fish, but aim for just-cooked for best texture.

7. 7

   Remove both baking sheets from the oven. Top each swordfish steak with a generous dollop of herb butter and let it melt for 1-2 minutes.

   Tip: The residual heat will melt the butter perfectly and distribute the flavors.

8. 8

   Arrange roasted cauliflower on serving plates alongside the swordfish and drizzle the pan juices over both. Finish with fresh lemon juice and extra fresh parsley.

   Tip: The lemon juice added at the end brightens the dish and adds a fresh finishing touch.