Roasted Swordfish with Watercress
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love for a weeknight dinner that feels special without the fuss. Roasted swordfish with watercress comes together in just 35 minutes total, making it perfect when you want something elegant but don't have hours to spend cooking. The swordfish gets beautifully caramelized in the oven while you whip up a bright, peppery watercress salad dressed with lemon, capers, and anchovies. Watercress is packed with vitamins and minerals that boost your immune system, and honestly, it's usually quite affordable at the market. This dish strikes that wonderful balance between restaurant quality and genuinely simple to pull off at home.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- 1183 mlfresh watercress(loosely packed, thick stems removed)
- 6 tablespoonsextra virgin olive oil
- 2lemon(divided, 1 for juice and zest, 1 for wedges)
- 3 tablespoonscapers(drained and chopped)
- 1shallots(minced)
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2anchovy fillets(finely minced, optional)
- 4 sprigsfresh thyme
- 2 clovesgarlic(minced)
Detail level
Instructions
- 1
Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes to allow the seasoning to penetrate.
Tip: Drying the fish thoroughly ensures a better sear and prevents steaming.
- 2
In a small bowl, whisk together the minced shallot, lemon juice, Dijon mustard, minced anchovies, and capers. Slowly drizzle in 4 tablespoons of olive oil while whisking until emulsified. Season the vinaigrette with salt and pepper to taste.
Tip: Make the vinaigrette ahead of time and let flavors meld while you cook the fish.
- 3
Heat a large cast-iron or stainless steel skillet over medium-high heat for 2 minutes. Add the remaining 2 tablespoons of olive oil and swirl to coat evenly.
Tip: A properly preheated pan is key to achieving a golden crust on the swordfish.
- 4
Once the oil is shimmering and just beginning to smoke, carefully place the swordfish steaks in the pan. Do not move them for 4-5 minutes to develop a golden crust.
Tip: Resist the urge to flip too early—patience rewards you with better browning.
- 5
Flip the steaks and reduce heat to medium. Top each steak with a sprig of fresh thyme and a pinch of minced garlic. Cook for another 3-4 minutes until the fish is just cooked through and flakes easily.
Tip: The internal temperature should reach 145°F (63°C) for perfectly cooked swordfish.
- 6
While the fish finishes cooking, toss the watercress in a large bowl with the lemon zest and a light drizzle of the vinaigrette, reserving most of the dressing for plating.
Tip: Dress the watercress lightly and just before serving to keep it from becoming soggy.
- 7
Remove the swordfish from the skillet and transfer to serving plates. Divide the dressed watercress among the plates and lean a steak against each pile of greens.
Tip: Plating at an angle creates an elegant presentation.
- 8
Drizzle the remaining vinaigrette around the fish and watercress. Garnish with lemon wedges and serve immediately while the fish is still warm.
Tip: Serve with crusty bread to soak up the flavorful vinaigrette.
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