Roasted Swordfish with Fennel

Instructions

1. 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. 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. 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. 4

   Transfer cooked fish and fennel to a serving platter and tent with foil to keep warm.

5. 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. 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. 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.