Roasted Swordfish with Crispy Herb Potatoes and Lemon Butter

Instructions

1. 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. 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. 3

   Roast the potatoes for 20 minutes until they begin to soften and develop golden edges.

4. 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. 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. 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. 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. 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.