Roasted Swordfish with Parsnip and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just 45 minutes. The swordfish gets topped with a golden, herb studded crust made from roasted parsnips, panko, and fresh thyme that adds incredible texture and flavor. Parsnips are wonderfully nutritious too, packed with fiber and vitamin C to support your immune system. What I love most is how simple the technique is, even though your guests will think you spent hours in the kitchen. The mustard base keeps the fish moist while the crust turns beautifully crispy in the oven, and roasting everything together means minimal cleanup.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 237 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh thyme(finely chopped)
- 2 teaspoonslemon zest
- 237 mlparmesan cheese(finely grated)
- 3 tablespoonsdijon mustard
- 5 tablespoonsextra virgin olive oil(divided)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss parsnips with 2 tablespoons olive oil, salt, and pepper on a baking sheet, spreading in a single layer. Roast for 15 minutes until they begin to soften and brown at the edges.
Tip: Cut parsnips evenly so they cook at the same rate.
- 2
While parsnips roast, combine panko, parsley, thyme, lemon zest, parmesan, and minced garlic in a shallow bowl. In another bowl, mix dijon mustard with 1 tablespoon olive oil to create a paste.
Tip: Prepare the herb crust mixture ahead to streamline assembly.
- 3
Pat swordfish steaks dry with paper towels and season both sides with salt and pepper. Brush the top of each steak generously with the mustard paste.
Tip: Dry fish helps create a better crust and prevents sticking.
- 4
Press the herb-panko mixture firmly onto the mustard-coated top of each swordfish steak, coating evenly and pressing gently so it adheres.
Tip: Work quickly so the mustard doesn't dry out before applying the crust.
- 5
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place swordfish steaks crust-side up in the pan and sear for 3-4 minutes until the bottom is golden.
Tip: Don't move the fish while searing to develop a proper crust.
- 6
Transfer the skillet to the oven and bake for 8-10 minutes until the fish is opaque and flakes easily with a fork, and the herb crust is golden brown.
Tip: Swordfish should reach an internal temperature of 145°F.
- 7
Remove parsnips from oven and drizzle with lemon juice and remaining 1 tablespoon olive oil, tossing gently to coat. Return to oven for the final 2-3 minutes of fish cooking.
Tip: Adding lemon at the end brightens the parsnips' natural sweetness.
- 8
Plate swordfish steaks with roasted parsnips alongside, spooning any pan juices over the fish. Garnish with fresh lemon wedges and additional fresh thyme if desired.
Tip: Serve immediately while the fish is still warm and the crust is crispy.
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