Roasted Swordfish with Leek and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels elegant but comes together in under an hour. Swordfish is wonderfully meaty and holds up beautifully to roasting, while the leeks become sweet and tender as they cook. I love that swordfish is packed with omega 3 fatty acids, which are so good for heart health. The best part? This dish is genuinely simple to prepare. You just toss everything in a pan with a bright lemon butter sauce and let the oven do the work. It's the kind of meal that impresses without demanding much effort from you.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- 3leeks(white and light green parts, sliced into 1-inch rounds)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mldry white wine
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Clean leeks thoroughly by slicing lengthwise and rinsing between layers, then cut into 1-inch rounds.
Tip: Leeks can trap sand between layers, so take time to rinse them well.
- 2
Toss leeks with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Spread evenly and roast for 12 minutes until they begin to soften and brown.
Tip: Arrange leeks in a single layer for better caramelization.
- 3
Pat swordfish steaks dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the fish helps achieve a better sear.
- 4
Heat remaining 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the swordfish steaks for 2-3 minutes per side until golden brown.
Tip: Don't move the steaks too much during searing to develop a proper crust.
- 5
Remove swordfish from skillet and set aside on a plate. Add minced garlic and fresh thyme to the same skillet, sautéing for 30 seconds until fragrant.
Tip: Garlic burns quickly, so watch it carefully.
- 6
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Simmer for 1-2 minutes to reduce slightly.
Tip: The browned bits add rich flavor to your sauce.
- 7
Stir in lemon juice and butter until the butter melts and combines with the wine reduction. Remove from heat and set aside.
Tip: Swirl the pan gently to emulsify the butter into the sauce.
- 8
Remove the partially roasted leeks from the oven and nestle the seared swordfish steaks among them. Pour the lemon butter sauce over the fish and leeks, then return to the oven.
Tip: The leeks will finish cooking alongside the fish.
- 9
Roast for 10-12 minutes until the swordfish reaches an internal temperature of 145°F and flakes easily with a fork.
Tip: Don't overcook the swordfish or it will become dry.
- 10
Transfer swordfish and leeks to serving plates, spoon remaining sauce over top, and garnish with fresh lemon zest and additional thyme sprigs before serving.
Tip: Serve immediately while everything is warm.
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