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

Scale

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)

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

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

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.
Preheat oven to 425 degrees.
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.
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.
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.
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.
Move fish to a serving platter or individual plates, drizzling some of the cooking liquid from inside the packets over the top.

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.