Roasted Swordfish with Parsnip and Herb Crust

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.