Roasted Swordfish with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and tastes like something from a fancy restaurant. The swordfish is meaty and satisfying, while the okra becomes wonderfully tender and slightly caramelized when roasted. I love that okra is packed with fiber and antioxidants, making this dish as nourishing as it is delicious. The bright lemon and garlic bring everything to life, and honestly, there's minimal cleanup since it all happens on one pan. This recipe has become my go to when I want to impress someone without spending hours in the kitchen.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.25 inches thick)
- ½ kgfresh okra(trimmed and halved lengthwise)
- 5 tbspextra virgin olive oil
- 5garlic cloves(minced)
- 3 tbspfresh lemon juice
- 1 tsplemon zest
- 1¼ tspkosher salt
- ¾ tspfreshly ground black pepper
- 4fresh thyme sprigs
- ¼ tspred pepper flakes
- 59 mlwhite wine
- 3 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- 2
Arrange trimmed okra on one side of the prepared baking sheet, drizzle with 2 tbsp olive oil, season with 0.5 tsp salt and 0.25 tsp pepper, then toss gently to coat evenly.
Tip: Cut okra pieces roughly the same size for even cooking.
- 3
Place the sheet in the oven and roast okra for 10 minutes until it begins to soften slightly.
- 4
While okra roasts, pat the swordfish steaks dry with paper towels. Brush both sides with 2 tbsp olive oil and season generously with remaining salt, pepper, and red pepper flakes.
Tip: Dry fish ensures better browning and prevents sticking.
- 5
Remove baking sheet from oven and push okra to the sides, creating space in the center for swordfish steaks. Arrange steaks on the sheet and top each with a thyme sprig.
- 6
Return to oven and roast for 12-15 minutes until swordfish is opaque throughout and okra is golden and crispy, checking halfway through.
Tip: Swordfish is done when it flakes easily with a fork.
- 7
While the main dish finishes cooking, whisk together 1 tbsp olive oil, minced garlic, lemon juice, lemon zest, and white wine in a small saucepan over medium heat, warming for 2 minutes until fragrant.
- 8
Transfer roasted swordfish and okra to a serving platter, drizzle with the warm lemon-garlic glaze, garnish with fresh parsley, and serve immediately.
Tip: Serve with crusty bread to soak up the delicious pan juices.
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