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

Lemon Rosemary Baked Swordfish

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Swordfish is flavored with lemon, rosemary, and garlic and baked in a parchment paper (or foil) package. Whether you’re a seasoned chef or a novice cook, this recipe delivers a mouthwatering meal that will impress even the most discerning seafood connoisseurs!

  • Prep Time: 10 mins
  • Marinade Time: 60 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale

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

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)

Swordfish

  • 4 (6- to 8-ounce) swordfish steaks – can also use 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. (Note: if using the Non-flavored Olive Oil an Vinegar Marinade, reduce marinating time to 30 minutes.)
  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 steaks. Brush foil (if using) with olive oil.
  4. Fold one piece of parchment paper/foil in half horizontally. Place 1 fish steak in the center of each piece of foil/paper; drizzle with a spoonful or two 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 the empty side up over the top of the fish; starting at one end (by the fold), wrap the paper/foil inward to seal. Repeat with remaining steaks.
  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 the oven and remove fish from the packets. 

Notes

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

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: Fish, easy entertaining, healthy
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 steak or fillet
  • Calories: 396
  • Sugar: 2.8 g
  • Sodium: 452.2 mg
  • Fat: 25.8 g
  • Saturated Fat: 5 g
  • Carbohydrates: 7.3 g
  • Fiber: 2.9 g
  • Protein: 34 g
  • Cholesterol: 112.2 mg