Roasted Swordfish with Crispy Herb Potatoes and Lemon Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes restaurant quality. Swordfish is wonderfully meaty and holds up beautifully to roasting, plus it's packed with omega 3 fatty acids that are great for your heart. The crispy herb potatoes soak up all the delicious pan juices while the bright lemon butter sauce ties everything together. Best part? You only need one oven and minimal cleanup. Dinner is served in under 60 minutes flat.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ¾ kgbaby potatoes(halved)
- 6 tablespoonsextra virgin olive oil
- 3 sprigsfresh rosemary
- 4 sprigsfresh thyme
- 5garlic cloves(minced)
- 2lemon(zested and halved)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonscapers(drained)
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Tip: A hot oven ensures the fish cooks quickly while staying moist inside.
- 2
Toss the halved potatoes with 4 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
Tip: Cut potatoes to similar sizes so they roast evenly.
- 3
Roast the potatoes for 20 minutes until they begin to soften and develop golden edges.
- 4
While potatoes roast, pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the fish helps it develop a better crust when seared.
- 5
Remove the baking sheet from the oven and carefully arrange the swordfish steaks among the potatoes. Drizzle the fish with remaining 2 tablespoons olive oil and sprinkle with lemon zest.
- 6
Return to the oven and roast for 12-15 minutes until the swordfish is opaque and flakes easily with a fork.
Tip: Swordfish is lean, so avoid overcooking to prevent dryness.
- 7
While the fish finishes cooking, melt butter in a small saucepan over low heat. Stir in the capers, lemon juice, and fresh parsley.
Tip: Keep the butter sauce warm but don't let it brown.
- 8
Transfer the roasted swordfish and potatoes to serving plates and drizzle the warm lemon butter sauce over the top. Serve immediately with lemon wedges.
Tip: Serve immediately to enjoy the fish at its best texture.
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