Roasted Swordfish with Courgette

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the sliced courgettes with 3 tablespoons of olive oil, half the minced garlic, thyme, oregano, and half the salt and pepper on a large baking sheet.

   Tip: Spread the courgettes in a single layer to ensure even roasting.

2. 2

   Roast the courgettes for 15 minutes until they begin to soften and develop light golden edges.

3. 3

   While the courgettes roast, pat the swordfish steaks dry with paper towels and season both sides generously with the remaining salt and pepper.

   Tip: Dry fish ensures better browning and a crispy exterior.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

5. 5

   Sear the swordfish steaks for 3-4 minutes per side until they develop a golden crust. Transfer the seared fish to the baking sheet with the courgettes.

   Tip: Don't move the fish during searing—let it sit undisturbed for better browning.

6. 6

   Scatter the remaining minced garlic and halved cherry tomatoes around the fish and courgettes on the baking sheet.

7. 7

   Drizzle everything with fresh lemon juice and return to the oven for 8-10 minutes until the swordfish is cooked through and flakes easily with a fork.

   Tip: The swordfish should reach an internal temperature of 145°F (63°C).

8. 8

   Remove from the oven and garnish with fresh lemon zest and any additional fresh herbs before serving.

   Tip: A squeeze of fresh lemon juice at the table enhances the Mediterranean flavors.