Roasted Swordfish with Okra

Instructions

1. 1

   Preheat your oven to 425°F. Line a large baking sheet with parchment paper.

2. 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. 3

   Place the sheet in the oven and roast okra for 10 minutes until it begins to soften slightly.

4. 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. 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. 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. 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. 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.