40 mins
Sheet Pan Swordfish Asparagus and Potatoes with White Wine Pan Sauce
The slight char on roasted asparagus and potatoes is wonderful, it adds a nice depth to the flavor. And adding a layer of lemon slices amps that flavor up a notch or two. Served with a nicely seasoned swordfish steak and simple white wine sauce - this is a great....
Sheet Pan Swordfish with Asparagus and Potatoes with White Wine Pan Sauce
SERVINGS :
4
PEOPLE
PREP TIME :
MINUTES
Ingredients
- 1 1/2 pounds baby new potatoes, quartered
- 1 tablespoon olive oil
- kosher salt and pepper, to taste
- 1/2 lemon, sliced into very thin rounds
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- kosher salt and pepper, to taste
- 1 1/2 pounds swordfish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup shallot, minced
- 1/2 cup dry white wine
- 1 teaspoon fresh thyme, or 1/2dried
- 1 cup chicken stock
- 1/2 lemon, juiced
- 3 tablespoons butter
Servings:
Directions
- Preheat oven to 400
- Place potatoes on one side of a rimmed baking sheet.
- Drizzle with olive oil and season with salt and pepper. Toss to coat well and transfer to the oven.
- Roast 10 minutes. Remove from the oven, toss to brown evenly.
- On the other side of the sheet (leaving room for the swordfish) arrange lemon slices in a single layer.
- Top with asparagus. Drizzle with oil and season with salt and pepper. Carefully toss to coat and arrange in a single layer on top of the lemon slices.
- Return to the oven for 15 minutes.
- Meanwhile, season swordfish with remaining salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium high heat. When it begins to shimmer, add fish and sear for about 3 minutes on one side.
- Remove the baking sheet from the oven and place the fish, seared side up, on the sheet and return to the oven for another 10-12 minutes or until steaks are cooked through but not dry.
- While the fish cooks, add shallots (and a bit more oil if necessary) to the skillet. Cook for a few minute or until tender.
- Add wine and let simmer until there is very little liquid left.
- Stir in stock and thyme. Cook for about 5 minutes.
- Remove from heat and stir in lemon juice and butter.
- Season with salt and pepper if necessary.
- Plate the potatoes, asparagus, and swordfish. Drizzle with pan.
Nutrition per serving
Per Serving: Calories 611 Fat 28 Sat Fat 9 Sodium 756 Carbs 35 Sugars 5 Fiber 7 Protein 49.
NOTES
KID NOTE: The kids did really well with this meal.
VEGETARIAN TIP: Replace the fish with portabella mushroom caps. The mushrooms will need to cook as long as the potatoes to be tender.
GLUTEN MODIFICATIONS: Gluten free as written.