Baked Swordfish with Lemon
If you’re looking to add more seafood to your weekly recipe repertoire, this Baked Swordfish with Lemon is an approachable recipe that can be served for a weeknight meal or special occasion.
Alissa DiSanto
Alissa DiSanto
Recipe - Heinen's of Downtown Cleveland
Baked Swordfish with Lemon
Prep Time10 Minutes
Servings4
Cook Time25 Minutes
Ingredients
4 6 oz. swordfish steaks
3 garlic cloves, sliced
Zest and juice of 1 lemon
5 fresh rosemary sprigs
Sea salt
Pepper
¼ cup + 2 Tbsp. Heinen’s extra virgin olive oil
2 shallots, diced
1 15 oz. can Heinen’s cannellini beans, drained and rinsed
¾ cup Heinen’s vegetable stock
Pinch of Heinen's crushed red chili pepper, optional
1 lemon, sliced for garnish
Directions
- Combine the olive oil, lemon zest and juice, sliced garlic, rosemary, salt, and pepper in a bowl or shallow dish. Add the swordfish and toss, ensuring both sides are fully coated in the marinade.
- Preheat the oven to 350°F.
- While the oven is preheating, warm a cast iron pan or oven-safe skillet over medium heat. Add 2 tablespoons of olive oil, the shallots, salt, and a pinch of red pepper flakes. Cook for 2-3 minutes, or until the shallots begin to turn translucent.
- Add the beans to the pan. Using a fork, smash a third of the beans, creating a creamy stew-like consistency.
- Season the beans with salt and pepper. Add the vegetable stock and stir to combine. Lay the marinated swordfish overtop of the bean and shallot mixture. Pour any extra marinade on top of the swordfish. Top each swordfish steak with a lemon slice.
- Bake for 10-12 minutes, or until the fish flakes easily with a fork.
- Serve by spooning the bean mixture on the bottom of the plate and topping it with the swordfish. Serve with sautéed spinach or a simple arugula salad and lemon wedges.
10 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Directions
- Combine the olive oil, lemon zest and juice, sliced garlic, rosemary, salt, and pepper in a bowl or shallow dish. Add the swordfish and toss, ensuring both sides are fully coated in the marinade.
- Preheat the oven to 350°F.
- While the oven is preheating, warm a cast iron pan or oven-safe skillet over medium heat. Add 2 tablespoons of olive oil, the shallots, salt, and a pinch of red pepper flakes. Cook for 2-3 minutes, or until the shallots begin to turn translucent.
- Add the beans to the pan. Using a fork, smash a third of the beans, creating a creamy stew-like consistency.
- Season the beans with salt and pepper. Add the vegetable stock and stir to combine. Lay the marinated swordfish overtop of the bean and shallot mixture. Pour any extra marinade on top of the swordfish. Top each swordfish steak with a lemon slice.
- Bake for 10-12 minutes, or until the fish flakes easily with a fork.
- Serve by spooning the bean mixture on the bottom of the plate and topping it with the swordfish. Serve with sautéed spinach or a simple arugula salad and lemon wedges.
