Roasted Swordfish with Garlic and Herb Crust
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This swordfish recipe is one of my go to dinners when I want something impressive but don't have much time. The whole thing comes together in just 35 minutes, making it perfect for a weeknight meal that feels special. I love how the garlic and herb crust gets wonderfully crispy in the oven while keeping the fish tender and moist inside. Swordfish is packed with omega 3 fatty acids, which are fantastic for heart health, and the fresh herbs add bright flavor without any extra calories. The best part is that this dish requires just a handful of simple ingredients you probably already have in your kitchen, and there's barely any cleanup involved.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- 6garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 237 mlpanko breadcrumbs
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 1lemon(zest and juice)
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Tip: Preheating ensures even cooking and helps develop a golden crust on the swordfish.
- 2
In a small bowl, combine minced garlic, panko breadcrumbs, chopped parsley, thyme, lemon zest, red pepper flakes, salt, and pepper. Drizzle in 2 tablespoons of olive oil and mix until the mixture resembles coarse sand.
Tip: The herb mixture should be moist but not soggy; adjust oil as needed.
- 3
Pat the swordfish steaks dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season lightly with salt and pepper.
Tip: Dry fish helps create better browning and a crispier crust.
- 4
Arrange the swordfish steaks on the prepared baking sheet. Press the garlic-herb mixture firmly onto the top of each steak, creating an even, thick crust.
Tip: Pack the topping generously so it adheres well and doesn't fall off during roasting.
- 5
Roast in the preheated oven for 12-15 minutes, until the fish is opaque and flakes easily with a fork, and the crust is golden brown.
Tip: Cooking time varies based on thickness; check for doneness by gently inserting a fork into the thickest part.
- 6
While the fish roasts, melt the butter in a small saucepan over medium-low heat. Remove from heat and stir in the fresh lemon juice.
Tip: Keeping the heat low prevents the butter from browning before adding lemon juice.
- 7
Transfer the roasted swordfish to serving plates and drizzle each steak with the warm lemon butter sauce.
Tip: Serve immediately while the fish is warm and the crust is at its crispiest.
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