Roasted Swordfish with Pea and Lemon Butter Sauce

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures better browning and a crispy exterior.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 3-4 minutes on each side until golden brown.

   Tip: Don't move the fish while searing - let it develop a crust undisturbed.

3. 3

   Remove the swordfish to a plate. Add 2 tablespoons of butter and minced garlic to the same skillet and sauté for 30 seconds until fragrant.

   Tip: Keep the pan on the stove to build flavor in the sauce.

4. 4

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.

   Tip: This technique, called deglazing, captures all the flavorful bits stuck to the pan.

5. 5

   Add the fresh peas to the skillet and stir gently. Cook for 2-3 minutes until warmed through.

   Tip: If using frozen peas, they'll heat through quickly - don't overcook.

6. 6

   Whisk in the remaining 4 tablespoons of butter, lemon juice, and lemon zest. Season the sauce with a pinch of salt and pepper to taste.

   Tip: Off-heat whisking prevents the sauce from breaking and becoming grainy.

7. 7

   Return the swordfish steaks to the skillet, nestling them among the peas. Transfer the entire skillet to the preheated oven for 8-10 minutes until the fish is just cooked through and flakes easily.

   Tip: The fish continues to cook in the oven - avoid overcooking by checking at 8 minutes.

8. 8

   While the fish finishes cooking, toss the panko breadcrumbs with 2 tablespoons melted butter, chopped parsley, and thyme in a small bowl.

   Tip: This herbed topping adds texture and an aromatic finishing touch.

9. 9

   Remove the skillet from the oven and sprinkle the herbed breadcrumb mixture over the fish and peas. Serve immediately with extra lemon wedges on the side.

   Tip: The warm fish will lightly toast the breadcrumbs for added crunch.