If I’m honest, swordfish isn’t something I grew up eating (Midwest kid, landlocked, you know how it is), but the first time I actually tried lemon baked swordfish was at this tiny bistro my aunt took me to—she’d just gotten her first passport and was on a real Mediterranean kick. Now, whenever I make it at home, it takes me back to that wobbly patio table and the slightly too-sweet wine we drank with dinner. And here’s the thing: this dish sounds fancy—like you need a nautical degree or at least a stripey shirt to pull it off. Not true. Even on a soggy Tuesday, it brings a burst of sunshine, lemon, and just enough confidence to fool anyone into thinking you’re running your own kitchen on the Amalfi coast. Except, as I always joke, my kitchen is usually full of lost forks and a cat knocking over the olive oil, but you get the idea.
Why You’ll Love This (According to Me, Anyway)
I make this lemon baked swordfish when I want something that feels special but doesn’t set off my smoke alarm or use, like, three pans. My family goes a bit nutty for it because the fish stays juicy (nobody wants that sad, rubbery seafood situation), and the tangy lemon butter pretty much makes everything taste like summer. Actually, I used to overcook swordfish out of paranoia—don’t do that! It’s delicious when it’s still tender. Also, confession: once I forgot to buy fresh herbs and used dried oregano, and nobody even noticed (or they were too polite, who knows?).
The Stuff You Need (And a Few You Don’t, if You Wanna Improvise)
- 2 swordfish steaks (about 6 oz each; sometimes I use halibut or even thick cod if swordfish isn’t around—don’t tell the fishmongers)
- 1 lemon, zested and juiced (honestly, I just grab what looks juicy at the shop—Meyer lemons if you’re being posh)
- 2 tablespoons olive oil (my grandmother was Team Bertolli, but any olive oil works fine)
- 2 tablespoons melted butter (or more if your heart says yes, or use ghee if dairy’s a bother)
- 1 fat garlic clove, minced (I use those pre-minced jars if I’m lazy—but shh, that’s between us)
- 1 teaspoon dried oregano (or a big pinch of fresh, if you’ve got it)
- 1 teaspoon fresh parsley, chopped (optional, and basically for color by this point)
- Generous pinch of sea salt
- Black pepper, cracked, to taste (I go a bit wild here sometimes)
- Lemon wedges, for serving (absolutely not optional if you ask my kid)
How To Make Lemon Baked Swordfish—For Real
- First things first: Preheat the oven to 400°F (or about 200°C if you think in Celsius). I sometimes forget to do this so, heads up, it really speeds things up if you remember.
- Pat the swordfish dry with a paper towel—no need to be precious about it, just a quick dab so it bakes instead of steams.
- Lay the swordfish steaks in a small baking dish. I use glass mostly because it looks nice, but any old pan will do. If they’re a bit snug, that’s honestly fine.
- Mix together the lemon juice, lemon zest, olive oil, melted butter, minced garlic, oregano, and parsley if you’re using it. Pour it right over the fish, then sprinkle with a generous pinch of salt and plenty of black pepper. Feather it all over so every bit gets some love; I sort of swirl it around with my fingers when no one’s looking.
- Bake uncovered for about 15 minutes. This is where I usually hover nervously, peeking through the oven glass. You want the fish just barely opaque and flaking if you poke it with a fork (it’s okay to pull it out at 12 mins to check if you’re anxious—it won’t mind).
- Let it rest in the baking dish for about 3 minutes before serving. It’ll finish up cooking itself—like magic!
- Serve hot with big wedges of lemon for that final zippy spritz. (I have a kid who squeezes hers over everything—even the potatoes—so maybe pop extra on the table if your crowd likes tang!)
Maybe Worth Knowing (A Few Notes I Learned the Slow Way)
- If your fish looks a little “sweaty” after baking, don’t panic. That’s just the juices (and honestly it’s tasty for mopping bread).
- You can swap out half the butter for more oil if you want it a bit lighter—although I personally think the butter makes it.
- Oh, and I’ve noticed it’s way better with fresh lemon, but sometimes I squeeze those tiny bottles if I’m in a pinch. Not proud, just real.
When I’ve Gone Off Script: Variations and Experiment Disasters
I swapped the oregano for rosemary once—pretty good, actually, but a bit woodsy. Tried it with orange instead of lemon and thought it might be genius, but it turned a bit weird (maybe good if you like sweet fish?). You can also add a handful of cherry tomatoes to the pan; they burst and make their own little saucy mugwump. Actually, tossing capers in there is great too.
What You’ll Need (Or What I Use, Anyway)
- Baking dish (glass or metal, both work)
- Zester or just the small side of a box grater if that’s what you’ve got
- Measuring spoons—but I measure by eye and hope for the best most days!
- If you’re without a garlic press (like me because I keep losing mine), just smash with a knife and mince. Job done.
How to Keep It (If It Lasts—Which It Rarely Does)
Store leftover swordfish in an airtight container, in the fridge for up to a day or two. But honestly, in my house, it’s gone by lunchtime the next day (sometimes thanks to sneaky midnight snacks—looking at you, Dave). If you do reheat, keep it gentle: low oven or microwave in short bursts so it doesn’t dry out and get sad.
On the Plate: My Go-To Serving Moves
I like serving this with roasted potatoes or just a tangle of salad greens dressed with more lemon and oil. Sometimes I throw a whole tray of asparagus into the oven at the same time (one less pan to wash, right?). My cousin swears by serving this swordfish on a bed of rice pilaf—which is honestly pretty nice if you want something more filling. Oh, or warm, crusty bread for mopping up the sauce. Do what makes you happy.
Pro Tips (Otherwise Known As What Happens When I Mess Up)
- I once tried baking straight from the fridge—yeah, don’t do that. Let the fish come to room temp for about fifteen minutes or it cooks unevenly (learn form my eagerness).
- If you forget to zest the lemon before cutting it, just do your best scraping it off, but it’s way easier (and less likely to zest your fingers) to do it while it’s whole.
- Don’t skip the rest-after-baking step. I know it’s tempting to dig right in, but the steam finishes the job and keeps the fish from drying out.
Answering the Random Questions I Actually Get
- Can I make this with frozen swordfish?
- Yep! Thaw it in the fridge overnight, pat dry, and carry on. Texture’s honestly not bad at all.
- What if I hate oregano?
- Swap for thyme or just skip it. The world keeps spinning.
- Why is my fish tough sometimes?
- Probably overbaked. Check at 12 mins, especially if your steaks are thin. It’s easier to keep cooking than to, uh, uncook.
- Is this good cold?
- Strangely enough, yes. I like leftover swordfish on toast with a slather of mayo and some arugula. Maybe a squeeze more lemon, obviously.
- Can I grill instead of bake?
- Absolutely. Brush the lemon butter mix on, grill for about 3-4 mins per side. Watch it doesn’t stick, though—I lost an entire steak to the grill gods once.
So, there it is—my not-quite-fancy, always tasty, definitely do-able lemon baked swordfish. Try it next time you want dinner to feel just that little bit more golden (with minimal fuss, a few kitchen quirks, and a smile when you eat it). Cheers from my kitchen to yours—and if you wind up with leftover sauce at the bottom of the pan, well, I won’t tell if you mop it up with bread straight away.
Ingredients
- 2 swordfish steaks (about 6 oz each; sometimes I use halibut or even thick cod if swordfish isn’t around—don’t tell the fishmongers)
- 1 lemon, zested and juiced (honestly, I just grab what looks juicy at the shop—Meyer lemons if you’re being posh)
- 2 tablespoons olive oil (my grandmother was Team Bertolli, but any olive oil works fine)
- 2 tablespoons melted butter (or more if your heart says yes, or use ghee if dairy’s a bother)
- 1 fat garlic clove, minced (I use those pre-minced jars if I’m lazy—but shh, that’s between us)
- 1 teaspoon dried oregano (or a big pinch of fresh, if you’ve got it)
- 1 teaspoon fresh parsley, chopped (optional, and basically for color by this point)
- Generous pinch of sea salt
- Black pepper, cracked, to taste (I go a bit wild here sometimes)
- Lemon wedges, for serving (absolutely not optional if you ask my kid)
Instructions
-
1First things first: Preheat the oven to 400°F (or about 200°C if you think in Celsius). I sometimes forget to do this so, heads up, it really speeds things up if you remember.
-
2Pat the swordfish dry with a paper towel—no need to be precious about it, just a quick dab so it bakes instead of steams.
-
3Lay the swordfish steaks in a small baking dish. I use glass mostly because it looks nice, but any old pan will do. If they’re a bit snug, that’s honestly fine.
-
4Mix together the lemon juice, lemon zest, olive oil, melted butter, minced garlic, oregano, and parsley if you’re using it. Pour it right over the fish, then sprinkle with a generous pinch of salt and plenty of black pepper. Feather it all over so every bit gets some love; I sort of swirl it around with my fingers when no one’s looking.
-
5Bake uncovered for about 15 minutes. This is where I usually hover nervously, peeking through the oven glass. You want the fish just barely opaque and flaking if you poke it with a fork (it’s okay to pull it out at 12 mins to check if you’re anxious—it won’t mind).
-
6Let it rest in the baking dish for about 3 minutes before serving. It’ll finish up cooking itself—like magic!
-
7Serve hot with big wedges of lemon for that final zippy spritz. (I have a kid who squeezes hers over everything—even the potatoes—so maybe pop extra on the table if your crowd likes tang!)
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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