Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the vibrant streets of Morocco! This stunning Baked Swordfish and Asparagus recipe isn't just a meal—it's a sensory experience that combines the rich, bold flavors of chermoula sauce with perfectly cooked, succulent swordfish and tender asparagus. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your cooking skills and deliver an unforgettable dining experience in just 50 minutes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 4 swordfish steaks
- 1 bunch asparagus, trimmed
- 1 cup cooked lentils
- 1/4 cup chermoula sauce
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Pat the swordfish steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Prepare the asparagus by washing and trimming the woody ends. Arrange the asparagus spears in a single layer on one side of the prepared baking sheet.
- Drizzle the asparagus with olive oil and season with a pinch of salt and pepper.
- Place the seasoned swordfish steaks next to the asparagus on the baking sheet, ensuring they are not overcrowded.
- Warm the cooked lentils in a small saucepan over low heat, stirring occasionally to prevent sticking.
- Drizzle the swordfish steaks with olive oil and brush with half of the chermoula sauce.
- Bake in the preheated oven for 12-15 minutes, or until the swordfish is just cooked through and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let rest for 3-4 minutes to allow the fish to finish cooking and retain its moisture.
- Plate the dish by creating a bed of warm lentils, placing the baked swordfish on top, and arranging the roasted asparagus alongside.
- Drizzle the remaining chermoula sauce over the fish and asparagus.
- Finish with a final light drizzle of olive oil and a sprinkle of fresh herbs if desired.
Tips
- Pat the swordfish steaks completely dry before seasoning to ensure a perfect sear and prevent steaming.
- Use a meat thermometer to check the internal temperature—145°F is the sweet spot for perfectly cooked fish.
- Don't overcrowd the baking sheet to allow even cooking and proper caramelization.
- Let the fish rest after cooking to retain maximum moisture and tenderness.
- If chermoula sauce is unavailable, you can make a quick substitute with fresh herbs, garlic, lemon juice, and olive oil.
- Choose fresh, thick swordfish steaks for the best texture and flavor.
- For extra flavor, consider marinating the fish in some of the chermoula sauce for 15-30 minutes before cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 95mg
