Baked Swordfish with Lemon and Capers Recipe

Name: Baked Swordfish with Lemon and Capers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 fillets
Cuisine: Mediterranean
Ingredients: 4 (6-ounce) swordfish steaks, about 1 inch thick; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/4 cup dry white wine; 2 tablespoons capers, drained; 1 lemon, thinly sliced; 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste

Mediterranean · Main course · 25 min total

Baked Swordfish with Lemon and Capers recipe videos

A simple yet elegant baked swordfish dish with bright lemon and briny capers, perfect for a quick weeknight dinner.

10
min prep

15
min cook

4
servings

280
kcal/serving

Ingredients

4 (6-ounce) swordfish steaks, about 1 inch thick
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine
2 tablespoons capers, drained
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the swordfish in a single layer.
Pat swordfish steaks dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add white wine and capers; bring to a simmer, then remove from heat.
Place swordfish in the prepared baking dish. Pour the caper mixture over the fish. Arrange lemon slices on top of the steaks.
Bake until fish is opaque and flakes easily with a fork, about 12-15 minutes depending on thickness. Sprinkle with fresh parsley before serving.

Tips

Substitute halibut or cod if swordfish is unavailable.
Serve with roasted potatoes or a green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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