LEMON-ROSEMARY SWORDFISH EN PAPILLOTE | A WELL-SEASONED KITCHEN®
Swordfish fillets are seasoned with fresh lemon, rosemary, garlic, olive oil and vinegar and baked in a parchment paper package. Easy, healthy and delish!
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- In a shallow glass dish large enough to hold the fish in one layer, whisk together marinade ingredients. Add fish, cover and place in refrigerator for 1 up to 2 hours, turning occasionally.
- Preheat oven to 425 degrees.
- Tear off 4 pieces of foil or parchment paper, each about 16 to 18 inches or long enough to wrap around fish fillets. Brush foil (if using) with olive oil.
- Place 1 fish fillet in the center of each piece of foil/paper, drizzling with some of the marinade. Season with kosher salt and fresh ground pepper.
- Place 2 lemon slices on top of each fillet; top with 1 rosemary sprig. Fold up two opposite edges of the foil/paper and fold over to seal.
- Place packets in one layer on a large baking sheet. Bake about 15 minutes (10 minutes per 1-inch of thickness, plus an additional 5 minutes). Remove from oven and open carefully as the steam will be hot. If you leave them in the packet they will continue cooking.
- Move fish to a serving platter or individual plates, drizzling some of the cooking liquid from inside the packets over the top.
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