Oven-Baked Swordfish with Lemon Butter

Oven-Baked Swordfish with Lemon Butter is a simple, tasty dish that highlights the firm, meaty texture of swordfish paired with a bright, zesty lemon butter sauce. The fish cooks up…

By Alina • February 4, 2026 • Reading time: 6 min

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Oven-Baked Swordfish with Lemon Butter is a simple, tasty dish that highlights the firm, meaty texture of swordfish paired with a bright, zesty lemon butter sauce. The fish cooks up tender and juicy, while the lemon butter adds a fresh and buttery touch that feels like a little celebration on your plate.

I love making this recipe when I want something easy but special. It’s one of those dishes that feels fancy even though it’s straightforward to prepare. My favorite part is how the lemon butter melts over the fish, giving every bite a lovely tang that’s not too strong. I usually add a sprinkle of fresh parsley for a pop of color and freshness.

This swordfish dish goes great with simple sides like roasted vegetables or a crisp green salad. I like to serve it with a glass of white wine to make weeknight dinners feel a bit more special. It’s a meal that’s healthy, satisfying, and always hits the spot for a cozy, delicious dinner at home.

Key Ingredients & Substitutions

Swordfish: This fish has a firm, meaty texture that holds up well when baked. If you can’t find swordfish, try using mahi-mahi, halibut, or even thick-cut tuna steaks as replacements.

Butter & Olive Oil: Butter gives a rich flavor and helps the sauce feel creamy, while olive oil adds a nice, light base for searing. You can use ghee or a mild vegetable oil if preferred.

Garlic & Lemon: These brighten the dish and balance the richness of butter. Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can work in a pinch.

Capers (Optional): Capers add a salty, tangy pop that lifts the flavors. If you don’t like them or don’t have any, just leave them out or replace with a tiny spoon of chopped green olives.

How Do I Get a Perfectly Seared Crust on My Swordfish Before Baking?

Searing swordfish before baking locks in moisture and creates a delicious crust. Here’s how I do it:

• Pat the fish completely dry to help it brown instead of steam.
• Heat olive oil in a skillet over medium-high heat until it just starts to shimmer.
• Place the steaks in the pan without moving them. Let them cook undisturbed for 2-3 minutes to form a crust.
• Flip gently and sear the other side for another 2-3 minutes.

This method gives you a lovely golden color and keeps the inside juicy. Then, bake the fish to finish cooking without drying it out.

Equipment You’ll Need

• Ovenproof skillet – perfect for searing the swordfish on the stove and finishing it in the oven without extra dishes.
• Sharp chef’s knife – makes trimming and slicing your swordfish steaks easy and clean.
• Small mixing bowl – handy for whisking together the lemon butter sauce ingredients smoothly.
• Tongs or fish spatula – helps you flip the swordfish gently without breaking it apart.
• Measuring spoons – keep your lemon juice, zest, and butter amounts precise for balanced flavor.

Flavor Variations & Add-Ins

• Swap swordfish for salmon or halibut to enjoy similar texture with a different flavor twist.
• Add a sprinkle of red pepper flakes to the lemon butter sauce for a touch of heat that wakes up the dish.
• Stir in chopped fresh dill or basil instead of parsley for an herbal change that pairs well with lemon.
• Mix in sun-dried tomatoes or olives to the lemon butter for a salty, tangy kick that adds depth.

Oven-Baked Swordfish with Lemon Butter

Ingredients You’ll Need:

• 2 swordfish steaks, about 6 ounces each
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon capers, drained and chopped (optional)
• Lemon halves or wedges, for serving

How Much Time Will You Need?

This recipe takes about 10 minutes for preparation and searing, plus 8 to 10 minutes to bake the swordfish in the oven. In total, you’ll spend roughly 20 minutes creating this tasty and fresh meal.

Step-by-Step Instructions:

1. Prepare the Oven and Fish:

Set your oven to preheat at 400°F (200°C). Pat the swordfish steaks dry with paper towels, then season generously on both sides with salt and freshly ground black pepper.

2. Sear the Swordfish:

Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil is hot, place the swordfish steaks in the skillet. Sear each side for 2–3 minutes until you get a nice golden crust.

3. Make the Lemon Butter Sauce:

In a small bowl, stir together the melted butter, minced garlic, fresh lemon juice, lemon zest, finely chopped parsley, and chopped capers if you’re using them.

4. Bake the Swordfish:

Pour the lemon butter sauce over the seared swordfish steaks right in the skillet. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the swordfish is opaque and flakes easily with a fork.

5. Serve and Enjoy:

Carefully remove the skillet from the oven. Spoon some of the lemon butter sauce from the pan over the swordfish steaks. Serve hot, garnished with a little fresh parsley and lemon wedges on the side for a bright, fresh finish.

This dish pairs wonderfully with roasted veggies, steamed rice, or a fresh green salad for an easy, healthy dinner.

Can I Use Frozen Swordfish for This Recipe?

Yes, you can! Just make sure to thaw the swordfish completely in the refrigerator overnight before cooking. Pat it dry well to remove excess moisture, which helps with searing.

How Should I Store Leftover Swordfish?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish.

Can I Substitute Other Fish for Swordfish?

Absolutely! Thick, meaty fish like halibut, mahi-mahi, or tuna steaks work great as substitutes and will hold up similarly to swordfish when baked.

Is There a Dairy-Free Alternative for the Butter?

Yes! You can swap the butter for a dairy-free margarine or use extra olive oil for the sauce to keep it flavorful without dairy.