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–+ servings
Two baked swordfish steaks on a white plate topped with lemon and shallots.

Baked Swordfish Recipe

This easy baked swordfish recipe with lemon and shallots is a fantastic dinner recipe!
4.96 from 22 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Emily Wilson

Ingredients

  • 2 swordfish steaks 6 ounces each
  • ½ teaspoon sea salt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 cloves garlic thinly sliced
  • 2 shallots thinly sliced

Instructions

  • Preheat oven to 400 degrees F.
  • Combine the olive oil, lemon juice, lemon zest, garlic, and diced shallots in a bowl. Stir to combine.
    A small glass bowl with olive oil, lemon juice, sliced garlic, and sliced shallots.
  • Place the swordfish fillets on a parchment-lined, rimmed baking sheet or baking dish. 
    Two swordfish steaks on a parchment-lined rimmed baking sheet.
  • Brush the olive oil mixture onto both sides of each piece of swordfish. Spoon the remaining pieces (garlic and shallots) on top of the swordfish. 
    Two swordfish steaks topped with the olive oil, lemon, and shallot sauce.
  • Place in the oven and bake for 10 to 15 minutes or until the swordfish is cooked through and reaches an internal temperature of 145 degrees F on an instant-read thermometer. 
    Baked swordfish steaks on a rimmed baking sheet.
  • Serve immediately. 

Video

Notes

Cooking Tip - If your swordfish is on the thicker side (more than 1 ½ inches tall) it will likely need 15 minutes in the oven. If you have thinner steaks, check them after 10 minutes.
Storage - Save leftover swordfish for up to 3 days in the refrigerator in an airtight container.
Dietary Note - Pregnant women should avoid eating swordfish to reduce any potential exposure to mercury (according to Mayo Clinic).

Nutrition

Serving: 1g | Calories: 516kcal | Carbohydrates: 11g | Protein: 41g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 25g | Cholesterol: 133mg | Sodium: 712mg | Fiber: 3g | Sugar: 4g