Oven Baked Swordfish with Lemon Oregano
A healthy and flavorful oven-baked swordfish recipe with lemon and oregano, perfect for a Mediterranean-inspired dinner.
Equipment
- 1 baking sheet lined with parchment paper
- 1 small bowl
- 1 brush
Ingredients
Swordfish
- 4 swordfish steaks
Marinade
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tbsp dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F. Rinse the swordfish steaks and pat dry. Season with salt and pepper.
- In a small bowl, combine olive oil, lemon juice, minced garlic, and oregano. Mix well.
- Brush the marinade over both sides of the swordfish steaks, ensuring they are well-coated.
Cooking
- Place the swordfish on a lined baking sheet. Bake for 15-20 minutes until the fish is opaque and flakes easily.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Serving
- Garnish with fresh lemon slices and oregano. Serve alongside your favorite side dishes.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Choose swordfish with a fresh smell. Do not overcook to keep it moist.
Ingredient Substitutions: Use halibut or mahi-mahi as alternatives.
How to Serve: Pair with roasted vegetables or a fresh salad.
Storage & Freshness: Best eaten fresh, but can be stored for up to 2 days in the fridge.
Make-Ahead Tips: Marinade can be prepared ahead and stored in the fridge for up to 2 days.
Ingredient Substitutions: Use halibut or mahi-mahi as alternatives.
How to Serve: Pair with roasted vegetables or a fresh salad.
Storage & Freshness: Best eaten fresh, but can be stored for up to 2 days in the fridge.
Make-Ahead Tips: Marinade can be prepared ahead and stored in the fridge for up to 2 days.