Roasted Swordfish with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Swordfish is a meaty fish that holds up beautifully to roasting, and when paired with fennel, it creates something truly special. Fennel is wonderfully versatile and packed with fiber and antioxidants, making it as nutritious as it is delicious. The beauty of this dish is its simplicity: just season your fish and vegetables, roast everything together, and you've got an elegant meal that tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, about 1.5 inches thick)
- 2 largefennel bulbs(halved lengthwise, fronds reserved)
- 5 tablespoonsextra virgin olive oil(divided)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine
- 118 mlvegetable broth
- 2 tablespoonsbutter(cold, cubed)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat swordfish steaks dry with paper towels and season generously on both sides with salt and pepper.
Tip: Drying the fish ensures better browning and a crispy exterior.
- 2
Cut fennel bulbs in half lengthwise, then cut each half into 2-3 thick wedges. Toss fennel with 3 tablespoons olive oil, minced garlic, and half the chopped thyme. Spread on a large roasting pan and roast for 12 minutes until lightly golden.
Tip: Start fennel ahead since it takes longer to cook than the fish.
- 3
After 12 minutes, push fennel to the sides of the pan. Place swordfish steaks in the center and drizzle with remaining 2 tablespoons olive oil. Roast together for 12-15 minutes until fish is opaque and flakes easily.
Tip: Don't overcook swordfish as it can become dry; check doneness by gently pressing the thickest part.
- 4
Transfer cooked fish and fennel to a serving platter and tent with foil to keep warm.
- 5
Place the roasting pan over medium-high heat on the stovetop. Add white wine and vegetable broth, scraping up any browned bits from the bottom. Simmer for 2 minutes until reduced by half.
Tip: This deglazing step captures all the flavorful caramelized bits stuck to the pan.
- 6
Remove pan from heat and whisk in cold butter pieces until emulsified. Stir in fresh lemon juice, remaining thyme, and lemon zest. Taste and adjust seasonings as needed.
Tip: Adding butter off heat creates a silky, emulsified sauce without breaking.
- 7
Spoon the pan sauce over the swordfish and fennel. Garnish generously with reserved fennel fronds and serve immediately.
Tip: Fresh fennel fronds add a delicate anise flavor and visual elegance to the finished dish.
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