Oven baked swordfish recipe with lemon vinaigrette
This easy oven-baked swordfish with lemon and olive oil vinaigrette requires minimum preparation and is ready in less than 30 minutes.
Servings: 4 servings
Calories: 389kcal
Ingredients
- 4 swordfish steaks 1-inch thick, approximately 6 oz / 170 grams each
- Sea salt (or kosher salt to taste)
- Freshly ground black pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil
For the lemon vinaigrette:
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup extra virgin olive oil, or more to taste
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest, optional
- A pinch of salt
Instructions
- Salt and pepper both sides of the swordfish steaks 30 minutes before baking.
- Preheat your oven to 400 °F (205 °C) and line a baking dish with parchment paper (when using a porcelain casserole I find that the parchment paper is not necessary).
- Rub both sides of the steaks with the olive oil and the minced garlic and place them in the baking dish.Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork (a kitchen thermometer should register 145 °F / 63 °C).
- In the meantime, transfer the ingredients for the vinaigrette to jar, close it tightly with th elid and shake to combine.
- Remove the swordfish from the oven, plate and serve with the lemon vinaigrette on the side and this Mediterranean orzo pasta salad with feta.
Notes
If your fish is with the skin on, you can leave it as is or you can remove it (I usually remove it with a sharp knife).
If you have thinner steaks, start checking for doneness after 10 minutes. For thicker slices the baking time could be a bit more than 15 minutes.
You can garnish the finished dish with a few sprigs of fresh oregano, lemon slices, fresh chopped parsley or finely chopped green onions.
If you are pregnant, breastfeeding, or have young children, it's advised to talk with your doctor before eating large fish such as swordfish, because they have higher levels of mercury than smaller fish.
Nutrition
Calories: 389kcal
