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

Lemon-Rosemary Swordfish en Papillote

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Prep Time: 10 mins
  • Marinade Time: 60 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Category: Fish, easy entertaining, healthy
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free


Lemon-Rosemary Swordfish en Papillote is a scrumptious, fresh and impressive entrée that’s also good for you. Fresh swordfish fillets are marinated and baked in parchment paper paper together with fresh lemon, rosemary, garlic, olive oil and vinegar. So easy, so impressive!



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


  • 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


  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.


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.

© A Well-Seasoned Kitchen ®