Roasted Swordfish with Garlic and Herb Crust

Instructions

1. 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. 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. 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. 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. 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. 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. 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.