Oven-Baked Swordfish with Lemon Butter

Oven-Baked Swordfish with Lemon Butter is a simple, delicious dish that highlights tender, meaty swordfish steaks topped with a bright, zesty lemon butter sauce. The swordfish cooks perfectly in the…

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

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Oven-Baked Swordfish with Lemon Butter is a simple, delicious dish that highlights tender, meaty swordfish steaks topped with a bright, zesty lemon butter sauce. The swordfish cooks perfectly in the oven, staying moist and flaky with just the right amount of buttery tang from the fresh lemon. It’s a great choice when you want something fancy but easy to make at home.

I love how quick this recipe comes together—it’s perfect for busy weeknights or when friends pop over unexpectedly. The lemon butter adds such a fresh flavor that feels light but satisfying. One tip I always follow is to make sure you don’t overcook the fish so it stays juicy, which really makes all the difference. Plus, the butter sauce is so easy to whisk up while the fish bakes.

My favorite way to serve this is with a simple side of steamed veggies or a crisp salad, letting the flavors of the fish and lemon butter shine. It reminds me of those warm summer nights when I just want a meal that’s both comforting and a little special. This oven-baked swordfish dish is definitely one I keep coming back to whenever I want something tasty that’s not complicated at all.

Key Ingredients & Substitutions

Swordfish: This meatier fish holds up well to baking without drying out. If swordfish isn’t available, try using tuna steaks or mahi-mahi as a substitute. Both have a firm texture that works well with lemon butter.

Butter: Unsalted butter is best to control the saltiness in the lemon butter sauce. For a dairy-free option, you can use olive oil or a plant-based butter spread instead, though the flavor will be slightly different.

Lemon: Both zest and juice add fresh brightness. If you lack fresh lemon, a splash of high-quality bottled lemon juice can work, but fresh is recommended. Roasting lemon halves brings out a sweeter, caramelized depth.

Garlic & Parsley: These add aroma and a pop of herbal freshness. If you don’t have parsley, fresh cilantro can be a nice twist, or dried herbs like oregano or thyme can also boost flavor.

How Can I Keep Swordfish Moist and Flavorful While Baking?

Swordfish can dry out if overcooked, so timing and preparation matter. Here’s how I keep it juicy and tasty:

• Pat fish dry and season before searing to get a nice crust; this locks in juices.
• Sear quickly on medium-high heat, about 2 minutes per side, just enough to brown the surface.
• Finish cooking in a hot oven (400°F) with lemon butter—this gentle baking adds moisture and flavor.
• Use a timer and check doneness at 8 minutes; the fish should flake easily but remain moist inside.
• Add extra lemon butter sauce after baking to keep the fish glazed and rich.

Following these steps helps the swordfish stay tender with a lovely buttery, lemony finish every time.

Equipment You’ll Need

• Baking dish – sturdy and oven-safe, perfect for cooking the swordfish evenly without spills.
• Grill pan or skillet – helps you sear the fish for a golden crust before baking.
• Small mixing bowl – to whisk together the lemon butter sauce easily.
• Sharp knife – for cutting the lemon halves and trimming any fish edges.
• Pastry brush or spoon – to spread or drizzle lemon butter sauce over the fish.

Flavor Variations & Add-Ins

• Swap swordfish for salmon or halibut if you want a milder flavor and softer texture that still pairs well with lemon butter.
• Add capers or chopped green olives to the lemon butter sauce for a tangy, salty kick.
• Stir in fresh dill or basil instead of parsley for a slightly different herbal note.
• Mix in a pinch of red pepper flakes for a gentle heat that balances the lemon’s brightness.

Oven-Baked Swordfish with Lemon Butter

Ingredients You’ll Need:

For the Swordfish:

• 4 swordfish steaks (about 6 oz each)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil

For the Lemon Butter Sauce:

• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• Zest and juice of 1 lemon
• Optional: 1 tsp dried oregano or thyme

For Serving:

• 1 lemon, halved (for roasting/grilling)
• Asparagus or green beans (optional)
• Cherry tomatoes and roasted onions (optional)

Time Needed:

Preparing and cooking this dish takes about 25 minutes: 10 minutes to prep, 4 minutes to sear the swordfish, and 8-12 minutes baking in the oven. You can prepare side veggies simultaneously for a complete meal.

Step-by-Step Instructions:

1. Prep and Season the Swordfish:

Preheat your oven to 400°F (200°C). Rinse the swordfish steaks and pat them dry with paper towels. Season both sides with salt and freshly ground black pepper to your taste.

2. Make the Lemon Butter Sauce:

In a small bowl, whisk together the melted butter, minced garlic, lemon zest and juice, chopped parsley, and olive oil. If you like, add a teaspoon of dried oregano or thyme for extra flavor.

3. Sear the Swordfish:

Heat a grill pan or skillet over medium-high heat. Place the swordfish steaks in the pan and sear for about 2 minutes on each side until you get nice grill marks and a golden crust. This helps lock in moisture and adds flavor.

4. Bake the Swordfish:

Transfer the seared steaks to a baking dish. Pour the lemon butter sauce evenly over the fish. Place the halved lemon, cut side up, beside the fish; roasting it alongside will caramelize it nicely. Bake in the preheated oven for 8 to 12 minutes, or until the swordfish is opaque and flakes easily with a fork. Be careful not to overcook.

5. Prepare Side Vegetables:

While the fish bakes, roast or steam asparagus or green beans and roast some cherry tomatoes and onions if you like. These sides complement the fish perfectly.

6. Serve and Enjoy:

Once out of the oven, spoon extra lemon butter sauce over the swordfish for more richness. Serve the fish with the roasted lemons and your chosen vegetables on the side for a fresh, tasty meal.

Can I Use Frozen Swordfish for This Recipe?

Yes! Just make sure the swordfish is fully thawed before cooking. Thaw it overnight in the refrigerator or quickly by placing the sealed fish in cold water. Pat dry well to avoid excess moisture.

What Can I Substitute for Swordfish?

If swordfish isn’t available, try firm fish like tuna, mahi-mahi, or halibut. They have a similar meaty texture and work well with lemon butter sauce.

How Should I Store Leftovers?

Place any leftover swordfish in an airtight container and refrigerate for up to 2 days. Reheat gently in the oven or microwave, adding a little extra lemon butter or olive oil to keep it moist.

Can I Prepare This Dish Ahead of Time?

You can mix the lemon butter sauce in advance and store it in the fridge for up to 24 hours. Sear and bake the fish just before serving for the best taste and texture.