Oven-Baked Swordfish with Lemon Butter
Oven-Baked Swordfish with Lemon Butter is a simple and tasty dish that puts the spotlight on thick, meaty swordfish steaks. The juicy fish bakes beautifully in the oven, soaking up…
By Ava
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Reading time: 6 min
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Oven-Baked Swordfish with Lemon Butter is a simple and tasty dish that puts the spotlight on thick, meaty swordfish steaks. The juicy fish bakes beautifully in the oven, soaking up the fresh, bright flavors of lemon and the rich, creamy taste of butter. It’s a dish that feels light but satisfying, perfect for an easy weeknight dinner or a special occasion.
I love how quickly this recipe comes together—it’s one of those meals where the oven does most of the work, letting you relax while delicious smells fill the kitchen. The lemon butter sauce is my favorite part; I usually spoon a little extra over the fish right before serving to make each bite moist and flavorful. It’s a nice way to get that perfect balance between citrusy zing and buttery smoothness.
When I serve this, I like to pair it with simple sides like steamed veggies or a fresh salad. It makes a healthy, no-fuss meal that still feels a bit special. Plus, swordfish holds up so well to baking, so you get a lovely texture without worrying about it drying out. This is definitely a recipe I keep coming back to whenever I want something easy but delicious.
Key Ingredients & Substitutions
Swordfish: Swordfish steaks are thick and firm, which helps them stay juicy when baked. If you can’t find swordfish, try using thick cuts of mahi-mahi or halibut—they bake well and hold their shape nicely.
Lemon: Fresh lemon slices bring brightness and acidity. I always use fresh lemons, but if you don’t have any, a splash of bottled lemon juice works in a pinch—just add it to the lemon butter sauce.
Butter: Unsalted butter gives the sauce creamy richness. You can switch to olive oil for a lighter version, though butter really boosts the flavor here.
Capers: Capers add a salty, tangy pop that complements the lemon. If you don’t like capers or don’t have any, green olives or a small pinch of anchovy paste can bring a similar boost.
How Do You Avoid Overcooking Swordfish in the Oven?
Swordfish can dry out easily if baked too long. The key is a quick sear before the oven to lock in juices, then bake just until the fish flakes easily.
- Pat the steaks dry before seasoning; this helps get a nice sear.
- Sear in a hot pan for 2-3 minutes per side to brown the fish and seal moisture.
- Bake at 400°F for 8-10 minutes—check early if your steaks are thinner.
- Look for opaque flesh that flakes easily with a fork as a sign it’s done.
- If unsure, use a timer—overbaking toughens the fish quickly.
Finally, spooning warm lemon butter over the baked fish adds moisture and flavor, making each bite tender and delicious.
Equipment You’ll Need
- Oven-safe skillet – Perfect for searing the swordfish on the stove and then transferring it to the oven without extra dishes.
- Small saucepan – Handy for gently melting butter and infusing it with garlic and capers without burning.
- Tongs or spatula – Makes flipping the swordfish easy and keeps the steaks intact.
- Sharp knife – Helps you slice lemon thinly and chop parsley finely.
- Measuring spoons – For accurate butter and caper amounts to get the flavor just right.
Flavor Variations & Add-Ins
- Try topping the baked fish with fresh dill or basil instead of parsley for a different fresh herb note.
- Add a pinch of red pepper flakes to the lemon butter sauce for a mild spicy kick that balances the richness.
- Swap capers for green olives chopped finely if you prefer a milder briny flavor.
- Serve with a drizzle of pesto on top instead of lemon butter for an herby, nutty twist.
Oven-Baked Swordfish with Lemon Butter
Ingredients You’ll Need:
For the Swordfish:
- 2 swordfish steaks (6-8 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Lemon Butter Sauce:
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon, thinly sliced (plus extra lemon wedges for serving)
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and sear the swordfish, plus 8-10 minutes baking time in the oven. Allow a few extra minutes for making the lemon butter sauce. Altogether, plan for about 20-25 minutes from start to finish—quick and easy!
Step-by-Step Instructions:
1. Prepare and Season the Swordfish:
Preheat your oven to 400°F (200°C). Pat the swordfish steaks dry with paper towels to remove moisture, which helps get a nice sear. Season both sides generously with salt and freshly ground black pepper.
2. Sear the Swordfish:
Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the swordfish steaks and cook for about 2-3 minutes on each side, until the fish is nicely browned and caramelized.
3. Bake with Lemon and Butter:
Remove the skillet from the stove. Dot the swordfish with half the butter and place lemon slices on top. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is opaque throughout and flakes easily with a fork.
4. Make the Lemon Butter Sauce:
While the fish bakes, melt the remaining butter in a small saucepan over low heat. Add minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Stir in the capers and half the chopped parsley. Remove from heat once combined.
5. Finish and Serve:
Carefully take the skillet out of the oven. Spoon the lemon butter sauce over the swordfish steaks. Sprinkle the remaining parsley on top for a fresh color and flavor boost. Serve immediately with extra lemon wedges on the side. Enjoy!
Can I Use Frozen Swordfish for This Recipe?
Yes, you can use frozen swordfish steaks, but be sure to thaw them fully in the refrigerator overnight before cooking. Pat them dry before searing to ensure a nice crust.
Can I Substitute Another Fish for Swordfish?
Absolutely! Thick, firm fish like mahi-mahi, halibut, or tuna steaks work well with this lemon butter recipe and hold up nicely when baked.
How Should I Store Leftover Swordfish?
Store any leftover swordfish in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to prevent drying out, or enjoy it cold in a salad.
Can I Make the Lemon Butter Sauce Ahead of Time?
Yes, you can prepare the lemon butter sauce in advance and gently rewarm it before serving. Just avoid overheating so the butter doesn’t separate.