Lemon-Rosemary Swordfish en Papillote is a scrumptious, fresh and impressive entrée that’s also good for you!

Swordfish fillet topped with lemon slices, lemon zest and chopped rosemary in a parhment paper packge.

(Photo by Rick Souders)

I recently returned from a fabulous trip to Hawaii with my husband Robert. We were originally supposed to go last January, to celebrate my BIG birthday (those ones that end in 0), but Robert ended up having shoulder surgery, so we postponed to this year. We spent a wonderful week on Maui, enjoying the beach, whale watching, exploring the island and partaking of all the fabulous food!

One aspect of our trip I loved was all the fabulous super-fresh fish, which inspired me to post one of my favorite fish recipes this week – my Lemon-Rosemary Swordfish en Papillote.

En papillote simply means wrapped in parchment or foil. It’s a great way to cook fish, as it keeps it very moist. In this dish, fresh swordfish is marinated and then baked in parchment together with fresh lemon slices, lemon zest, rosemary, garlic, olive oil and vinegar. So easy, so delicious!

(Photo by Rick Souders)

I created this light and flavorful dish one evening using rosemary-flavored olive oil and lemon-balsamic vinegar I purchased from a local purveyor here in Denver. For those of you who don’t have access to these types of specialty products, I created a modified version using non-flavored oil and vinegar. Directions for both are provided here – and both versions tested very well!

Note: you can substitute halibut for the swordfish if you’re not a swordfish lover.

Lemon-Rosemary Swordfish en Papillote

Swordfish fillet topped with lemon slices, lemon zest and chopped rosemary in a parhment paper packge.

Lemon-Rosemary Swordfish en Papillote is a scrumptious, fresh and impressive entrée that’s also good for you!

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Yield: 4 servings 1x
  • Category: Fish, easy entertaining, healthy, gluten free
Scale

Ingredients

Marinade with non-flavored olive oil and vinegar

Zest and juice from 1 lemon

1/2 cup extra virgin olive oil

1/4 cup white balsamic vinegar

2 tablespoons chopped fresh rosemary

1 teaspoon chopped garlic or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot

Dash sugar (optional)

Marinade with flavored olive oil and vinegar

Zest from one lemon

1/2 cup rosemary olive oil

1/4 cup lemon balsamic vinegar

1 tablespoon chopped fresh rosemary

1 teaspoon chopped garlic or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot

Swordfish

4 (6- to 8-ounce) swordfish fillets

Kosher salt, to taste

Freshly ground black pepper, to taste

8 thin lemon slices

4 (4-inch) rosemary sprigs

Instructions

  1. In a shallow glass dish large enough to hold the fish in one layer, whisk together marinade ingredients. Add fish, cover and place in refrigerator for 1 up to 2 hours, turning occasionally.
  2. Preheat oven to 425 degrees.
  3. Tear off 4 pieces of foil or parchment paper, each about 16 to 18 inches or long enough to wrap around fish fillets. Brush foil (if using) with olive oil.
  4. Place 1 fish fillet in the center of each piece of foil/paper, drizzling with some of the marinade. Season with kosher salt and fresh ground pepper.
  5. Place 2 lemon slices on top of each fillet; top with 1 rosemary sprig. Fold up two opposite edges of the foil/paper and fold over to seal.
  6. Place packets in one layer on a large baking sheet. Bake about 15 minutes (10 minutes per 1-inch of thickness, plus an additional 5 minutes). Remove from oven and open carefully as the steam will be hot. If you leave them in the packet they will continue cooking.
  7. Move fish to a serving platter or individual plates, drizzling some of the cooking liquid from inside the packets over the top.

Notes

You can put two fillets in one packet if desired.

Variation: Place prepared packets in foil on a preheated grill over medium heat and cook for around 10 to 15 minutes.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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