Ingredients:

  • 2 (6 oz / 170 g) swordfish steaks
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1/2 tsp (3 g) sea salt
  • 1/4 tsp (1 g) cracked black pepper
  • 2 tbsp (28 g) unsalted butter, melted
  • 2 cloves (6 g) garlic, minced
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2 g) lemon zest
  • 1 tsp (1 g) dried oregano or thyme

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the 2 (6 oz / 170 g) swordfish steaks completely dry with paper towels.
  3. Rub both sides of the steaks with 1 tbsp (15 ml) extra-virgin olive oil, then season evenly with 1/2 tsp (3 g) sea salt and 1/4 tsp (1 g) cracked black pepper.
  4. In a small bowl, whisk together 2 tbsp (28 g) melted unsalted butter, 2 cloves (6 g) minced garlic, 1 tbsp (15 ml) fresh lemon juice, 1 tsp (2 g) lemon zest, and 1 tsp (1 g) dried oregano or thyme.
  5. Spoon the butter mixture generously over the top of each steak, spreading it to the edges.
  6. Place the steaks on the prepared baking sheet and bake for 12 to 15 minutes.
  7. Remove from the oven when the center is opaque and the edges are golden, ensuring the fish has reached an internal temperature of 145°F (63°C).
  8. Let the steaks rest for 5 to 7 minutes before serving to ensure they remain juicy.