Oven-Baked Swordfish with Lemon Butter
Oven-Baked Swordfish with Lemon Butter is a simple and delicious way to enjoy a meaty, flavorful fish. The swordfish steaks get tender and juicy from baking, while the lemon butter…
Tip: save now, cook later.Oven-Baked Swordfish with Lemon Butter is a simple and delicious way to enjoy a meaty, flavorful fish. The swordfish steaks get tender and juicy from baking, while the lemon butter sauce adds a bright, zesty touch that really wakes up the whole dish. The buttery sauce mixes beautifully with the slight char on the fish for a perfect balance of flavors.
I love making this recipe when I want something special but don’t want to spend too much time in the kitchen. It’s quick, easy, and feels elegant without being fussy. One tip I always follow is pouring the lemon butter right over the fish as soon as it comes out of the oven — it melts perfectly and makes every bite so rich and tasty.
My favorite way to serve this is alongside some roasted veggies or a crisp green salad to keep things light and fresh. This dish is one of those that feels like a little celebration on a regular weeknight. It’s a great way to enjoy seafood, especially if you like your meals to have a lovely balance of bright citrus and creamy buttery flavors.
Key Ingredients & Substitutions
Swordfish: This fish is firm and meaty, making it perfect for baking. If you can’t find swordfish, try using mahi-mahi or tuna steaks for a similar texture.
Butter: Unsalted butter is best for controlling saltiness. If you want a lighter option, you can swap half the butter for olive oil.
Capers: They add a nice salty tang and texture. If you don’t have capers, chopped green olives work well as a substitute.
Lemon: Fresh lemon juice and slices brighten the dish. Avoid bottled lemon juice for the freshest, best flavor.
Garlic & Parsley: Fresh garlic and herbs bring a lively aroma. Dried parsley can be used but add less since it’s more concentrated.
How Can I Get a Perfectly Moist Swordfish Without Overcooking?
Swordfish can dry out quickly if overbaked. Here’s how to keep it juicy:
- Sear the fish first over medium-high heat for a short time. This locks in moisture and creates a slight crust.
- Once baked, check for doneness around 10 minutes—fish should flake gently but still be a bit translucent inside.
- Use a meat thermometer if you want—about 130°F to 135°F (54°C to 57°C) is ideal.
- Let fish rest a few minutes before serving; it continues to cook slightly and stays tender.
Equipment You’ll Need
- Oven-safe baking dish – perfect for even cooking and easy cleanup.
- Skillet or frying pan – ideal for searing the swordfish to lock in moisture.
- Small saucepan – handy for melting butter and making the lemon butter sauce.
- Sharp knife – helps you slice lemon thinly and chop herbs finely.
- Tongs or spatula – to safely flip the swordfish steaks without breaking them.
Flavor Variations & Add-Ins
- Swap swordfish with salmon or cod for a milder, flakier fish option.
- Add fresh thyme or rosemary to the lemon butter sauce for a herbal twist.
- Mix in minced shallots with the garlic for a sweeter, richer sauce.
- Top with toasted breadcrumbs or chopped almonds for a bit of crunch.
Oven-Baked Swordfish with Lemon Butter
Ingredients You’ll Need:
Main Ingredients:
- 2 swordfish steaks (about 6 oz. each)
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons capers, drained and chopped
- 1/4 cup fresh parsley, finely chopped
- 1 lemon, thinly sliced (plus juice from half the lemon)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
For Serving (Optional):
- Fresh green beans or asparagus
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and searing, plus 10-12 minutes for baking, so around 25 minutes total. It’s a quick and easy dish that comes together fast, great for a weekday dinner!
Step-by-Step Instructions:
1. Get Your Oven Ready and Prep the Pan:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or pan with olive oil so the fish won’t stick.
2. Season and Sear the Swordfish:
Pat the swordfish steaks dry with a paper towel. Season both sides with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat. Sear the swordfish for 2 minutes on each side until golden. Then, transfer the steaks to your prepared baking dish.
3. Make the Lemon Butter Sauce:
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until you smell the garlic but it isn’t browned. Stir in chopped capers, optional red pepper flakes, lemon juice, and parsley. Stir everything together then remove from heat.
4. Bake and Serve:
Pour the lemon butter sauce over the swordfish steaks in the baking dish. Arrange lemon slices on top of each piece. Bake for 10-12 minutes in your oven, or until the swordfish flakes easily but stays moist inside. You can steam or sauté green beans or asparagus to serve alongside if you like. Serve the fish hot, spooning any extra sauce over the steaks, and garnish with a bit more parsley if you want.
Can I Use Frozen Swordfish Steaks for This Recipe?
Yes, you can! Just make sure to fully thaw the swordfish in the fridge overnight before cooking. Pat it dry well to remove excess moisture for the best sear and even cooking.
How Should I Store Leftovers?
Store leftover swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at a low power setting to avoid drying out the fish.
Can I Substitute Another Fish for Swordfish?
Absolutely! Firm, meaty fish like mahi-mahi, tuna, or salmon work well as substitutes. Just adjust the baking time slightly depending on the thickness and type of fish.
Is It Okay to Make the Lemon Butter Sauce Ahead of Time?
Yes, you can prepare the lemon butter sauce in advance. Keep it refrigerated and gently rewarm it before pouring over the baked swordfish to maintain that fresh, buttery flavor.
