Oven baked swordfish recipe with lemon vinaigrette

This scrumptious simple oven-baked swordfish with lemon and olive oil French dressing requires minimal preparation and is prepared in lower than half-hour.

It’s a excellent instance of the simplicity of the Mediterranean delicacies, and combines the meaty texture of swordfish with the tangy taste and citrus style of lemon.

Drizzling lemon and olive oil vinaigrette on a baked swordfish steak.
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Similar to this simple salmon recipe swordfish may be very easy to make, comes collectively in minutes and is ideal as a weeknight dinner.

However opposite to salmon, swordfish can dry out simply, which signifies that you ought to be cautious to not over-cook it.

In line with bonappetite.com swordfish will be cooked in some ways and you may most frequently discover it in steaks. If you buy it in complete slices, you may simply minimize them with a pointy knife.

To make a swordfish steak, first you chop the physique of the fish in thick slices and then you definately minimize every slice in half. If the fish is giant, additionally, you will minimize every half within the center, so from one slice you may get 4 steaks.

Image showing a whole slice of swordfish on the left and a two swordfish steaks on the right.

Nevertheless, the form of the swordfish steak just isn’t as vital as its thickness, as a result of the thickness will decide the cooking time.

Typically, most swordfish steaks are 1 to 1 ½ inches thick.

For my style, the most effective swordfish is made on the grill over the charcoals, however since this isn’t all the time very simple, baking it within the oven or pan-searing it in a skillet are your subsequent greatest choices.


Some easy components are all it’s essential to make this scrumptious recipe:

  • Swordfish steaks
  • Sea salt or kosher salt
  • Freshly floor black pepper
  • Garlic cloves
  • Olive oil
  • Freshly squeezed lemon juice (you can too add a little bit of lemon zest)
  • Dried oregano

See recipe card for portions.

Two swordfish fillets in a baking dish before going into the oven, and the rest of the ingredients on the side.


Prep: Preheat your oven and pat dry the steaks with paper towels. Sprinkle the salt and black pepper on either side.

Bake: Rub the olive oil onto either side of the swordfish and switch them to a baking dish. Bake for 12 -Quarter-hour or till the fish is white and flakes simply with a fork (if utilizing a kitchen thermometer the interior temperature ought to register 145 °F / 63 °C).

Make the lemon French dressing: Switch the olive oil, the lemon juice, the garlic, the oregano and a pinch of salt to jar, shut the lid firmly and shake till you get a creamy dressing.

Serve with the French dressing on the facet, to drizzle over the steaks.

Cooking Suggestions

Many recipes bake swordfish at 375 °F. Nevertheless, baking it at a better temperature (400 °F ) cooks the fish sooner and retains it juicy as a result of it has much less time to dry out.

Modify the cooking time based mostly on the thickness of your swordfish fillets:

  • For 1-inch thick items the baking time shall be 12-Quarter-hour.
  • For thinner steaks cut back the baking time by 2 minutes roughly, and for thicker items improve it by 2 minutes.

Examine for doneness by guaranteeing the fish flakes simply with a fork or through the use of a kitchen thermometer.

Any flat baking dish will do. I choose a dish with tall sides (similar to a casserole) as a result of the juices and the olive oil can sizzle, so the edges stop them from splattering the inside of the oven.

To marinate or not?

I attempted this recipe with and with out marinating the swordfish.

The variations had been minimal, however with out marinating them, the fillets had been juicier and extra tender.

With the marinade the fillets had been a tad much less moist. In a approach this is sensible as a result of the acidity of the marinade “cooks” the flesh (it causes the fibers to coagulate and the meat to agency up).

When it comes to style I did not discover any dramatic variations both, in all probability as a result of the lemon French dressing that will get drizzled over the baked fish gives a lot taste and richness.

The marinade (elective)

Should you select to marinate the fish steaks you are able to do that in a small bowl or you need to use a zipper lock bag. Simply add 1 tablespoon olive oil, one tablespoon lemon juice, half a garlic clove (minced), a pinch of salt and a pinch of dried oregano for each swordfish steak.

Substitutions – Variations

Olive oil. If attainable, use additional virgin olive oil particularly for the lemon French dressing. For baking you can too use butter or one other vegetable oil.

Oregano. Dried or contemporary thyme, contemporary dill, contemporary rosemary or finely chopped inexperienced onions can be utilized for a special taste. When you have one other form of seasoning like Italian seasoning, you can too strive that.

Further spices similar to sumac, white and pink peppercorns, floor coriander, or saffron will also be used.

Garlic. You may simply omit it, or change it with dried garlic granules or chopped shallots.

Swordfish will be substituted with different meaty fish similar to tuna, salmon, or halibut however the baking occasions could also be completely different.

Storage – Reheating

Switch any leftovers in an hermetic container and retailer within the fridge for as much as 3 days.

This baked swordfish will be eaten chilly from the fridge (truly, it is very good this fashion, particularly with among the lemon French dressing) or you may briefly reheat it in a microwave oven.

How to decide on swordfish

When selecting swordfish, there are some things you take note of, so as ensure that the standard is nice.

Look: Search for swordfish fillets or steaks which have a agency texture and moist look. Keep away from fish that seems boring or dry.

Odor: Recent swordfish ought to have a light, clear, and slight ocean odor. Keep away from fish that has a powerful, fishy odor or ammonia odor as it might point out that the fish just isn’t contemporary.

Texture: Gently press the flesh of the swordfish along with your finger. It ought to really feel agency and dense. Keep away from fish that feels comfortable or mushy.

Supply: Every time attainable, select swordfish that’s sustainably sourced. Search for certifications similar to MSC (Marine Stewardship Council) or labels indicating that the fish is caught utilizing sustainable fishing practices. These certifications be sure that the fish is sourced responsibly and helps defend the marine surroundings.

Buy from a good supply (a trusted fishmonger, seafood market, or grocery retailer recognized for his or her high quality seafood).

Keep in mind to retailer the swordfish correctly when you deliver it residence. Maintain it refrigerated and use it the identical or the subsequent day for the most effective taste and high quality.

Facet dishes – Pairing

Oven-baked swordfish with lemon French dressing pairs effectively with a wide range of facet dishes. It may be served with roasted vegetables, asparagus, inexperienced beans, Air fryer Brussels sprouts, or a lightweight salad. You may also serve it with rice or quinoa.

In these photographs it is served with a easy couscous salad with contemporary parsley, chopped cherry tomatoes and cucumbers.

Listed below are some extra facet dishes you may serve it with:


Oven baked swordfish recipe with lemon French dressing

This simple oven-baked swordfish with lemon and olive oil French dressing requires minimal preparation and is prepared in lower than half-hour.

Prep Time10 minutes

Energetic Time15 minutes

Whole Time25 minutes

Course: Important Course

Delicacies: gluten-free, Mediterranean, pescatarian

Key phrase: baked, fish, garlic, lemon, steaks, Swordfish, French dressing

Energy: 389kcal

Creator: Makos


  • 4 swordfish steaks 1-inch thick, roughly 6 oz (170 grams) every
  • Sea salt (or kosher salt to style)
  • Freshly floor black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil

For the lemon French dressing:

  • 2 tablespoons freshly squeezed lemon juice (30 grams)
  • ¼ cup additional virgin olive oil (54 grams)
  • 1 teaspoon dried oregano
  • ½ teaspoon lemon zest, elective
  • A pinch of salt


  • Salt and pepper either side of the swordfish steaks half-hour earlier than baking.

  • Preheat your oven to 400 °F (205 °C) and line a baking dish with parchment paper (when utilizing a porcelain casserole I discover that the parchment paper just isn’t essential).

  • Rub either side of the steaks with the olive oil and the minced garlic and place them within the baking dish.Bake, uncovered, for 12-Quarter-hour or till the fish flakes simply with a fork (a kitchen thermometer ought to register 145 °F / 63 °C).
  • Within the meantime, switch the components for the French dressing to jar, shut it tightly with th elid and shake to mix.

  • Take away the swordfish from the oven, plate and serve with the lemon French dressing on the facet.


In case your fish is with the pores and skin on, you may go away it as is or you may take away it (I often take away it with a pointy knife).
When you have thinner steaks, begin checking for doneness after 10 minutes. For thicker slices the baking time could possibly be a bit greater than Quarter-hour.
You may garnish the completed dish with a couple of sprigs of contemporary oregano, lemon slices, contemporary chopped parsley or finely chopped inexperienced onions.
If you’re pregnant, breastfeeding, or have younger youngsters, it is suggested to speak along with your physician earlier than consuming giant fish similar to swordfish, as a result of they’ve greater ranges of mercury than smaller fish.


What does swordfish style like?

Swordfish is a meaty fish with white flesh and gentle barely candy style. It’s just like mahi-mahi and contemporary tuna, so in case you just like the style of those fish, you may in all probability additionally just like the style of swordfish.

Can I exploit frozen swordfish for this recipe?

Sure, frozen swordfish can be utilized on this recipe, so long as you thaw it in a single day within the fridge.

Do it’s essential to rinse swordfish earlier than cooking?

No, it isn’t essential to rinse swordfish earlier than cooking, however it may take away any bone fragments and bits of pores and skin if the fillets usually are not fully clear. In any case, if there’s any moisture on the flesh, pat it dry with paper towels earlier than you start the cooking course of.

How do I do know when swordfish is finished?

Flaking with a fork is the simplest approach to inform if the fish is finished. The meat ought to be fork-tender with off-white colour. You may also use a meat thermometer to measure the temperature within the thickest a part of the fillet. When cooked correctly, the temperature ought to be 145ºF (63ºC).

Is baked swordfish wholesome?

Like most white fish, swordfish is excessive in protein and low in fats, carbs and energy. So, nutrition-wise it’s thought of a really wholesome choice appropriate for individuals who observe the Mediterranean Weight loss plan. Additionally it is appropriate for paleo and keto diets.
Nevertheless, being a big fish, swordfish swordfish has excessive ranges of mercury which is poisonous in giant quantities. That is why swordfish just isn’t really helpful for pregnant ladies, these breastfeeding, or younger youngsters. Even for regular adults, swordfish and different high ocean predators ought to be eaten carefully. For weekly consumption it’s best to decide on smaller fish.

What’s the white stuff that comes out of cooked fish?

The white gunk we typically see oozing out from cooked fish is a kind of coagulated protein referred to as albumin.
That is one thing regular that occurs typically and it isn’t associated with the standard of the fish. If that white stuff bothers you, you may simply take away it by scrapping it out with a spoon. Salting the fish half-hour earlier than cooking or marinating can get rid of or lower it.


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