Swordfish with Fennel and Lemon, Roasted Kabocha, and Brussels Sprout Chips

Gently Roasted Swordfish

Moderate oven heat cooks thick swordfish evenly without building a heavy crust. Pulling it promptly at doneness keeps the firm flesh from becoming dry.

Ingredients

• 1½ lb swordfish steaks, about 1 inch thick, skin removed
• 1 tbsp extra-virgin olive oil
• ¾ tsp Diamond Crystal kosher salt, or half as much fine salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 350°F. Pat the swordfish dry and arrange in a lightly oiled, shallow baking dish.
2. Rub with the olive oil and season with salt and pepper.
3. Roast for 12–20 minutes, checking early if the steaks are thinner than 1 inch. Cook until the center reaches 145°F; the flesh should be opaque and separate under gentle pressure.
4. Rest for 3 minutes, then cut into large pieces. Spoon a little warm fennel-lemon dressing over the fish just before serving.

Notes

• Thickness matters more than weight for timing. Begin checking thin steaks after 8–10 minutes.

Warm Fennel, Lemon, and Parsley Dressing

Softened fennel and garlic give the dressing sweetness, while lemon and fresh parsley keep the rich fish and squash lively. A little cooking water loosens the olive oil into a spoonable dressing.

Ingredients

• 1 small fennel bulb, trimmed and cut into ¼-inch dice
• 3 garlic cloves, thinly sliced
• ¼ cup extra-virgin olive oil
• ½ tsp fennel seeds, lightly crushed
• ¼ cup water, plus more as needed
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice, plus more to taste
• ¾ cup loosely packed flat-leaf parsley leaves and tender stems
• ½ tsp Diamond Crystal kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Combine the fennel, garlic, olive oil, fennel seeds, water, and salt in a small saucepan.
2. Bring to a gentle simmer over medium-low heat. Partially cover and cook for 12–15 minutes, stirring occasionally, until the fennel is tender but still holds its shape. Keep the garlic pale and add a splash of water if the pan begins to dry.
3. Remove from the heat and stir in the lemon zest, lemon juice, and pepper. Taste for salt and acidity.
4. Just before serving, fold in the parsley, leaving most leaves whole. Spoon over the swordfish and drizzle a little over the squash.

Notes

• The dressing should be loose and glossy, not reduced to an oily paste. Stir in warm water a teaspoon at a time if needed.

Roasted Kabocha Squash

Roasting concentrates kabocha's chestnut-like sweetness and gives the exposed flesh browned edges. Breaking it into large pieces preserves its soft, flaky texture.

Ingredients

• 1 kabocha squash, about 2½ lb
• 2 tbsp extra-virgin olive oil
• ¾ tsp Diamond Crystal kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Scrub the squash, halve it, and scrape out the seeds. Cut into wedges about 1½ inches wide at the thickest point.
2. Toss with olive oil, salt, and pepper. Arrange on a parchment-lined sheet pan with a cut side against the pan.
3. Roast for 35–45 minutes, turning once, until the flesh is very tender and the contact surfaces are golden brown.
4. Let stand for 5 minutes, then break into generous pieces. Leave the tender skin attached or slip it off for a mostly orange-fleshed presentation.

Notes

• If the squash is difficult to cut, microwave it whole for 2–3 minutes to soften the exterior slightly, then let it cool enough to handle.

Brussels Sprout Chips

Separating the leaves exposes more surface area to the oven, producing crisp edges instead of a tray of steamed sprouts. Adding the small cores first gives them time to become tender.

Ingredients

• 1 lb Brussels sprouts
• 1½ tbsp extra-virgin olive oil
• ½ tsp Diamond Crystal kosher salt

Instructions

1. Heat the oven to 350°F. Wash and thoroughly dry the sprouts. Trim the bases and peel off the leaves, trimming a little more from the base as needed to release them.
2. Thinly slice the remaining small cores. Toss the cores with a little of the oil and salt and spread on a large sheet pan. Roast for 5 minutes.
3. Toss the loose leaves with the remaining oil and salt, rubbing lightly to coat. Add them to the pan in a loose, shallow layer; use a second pan if crowded.
4. Roast for another 12–20 minutes, tossing once and checking frequently near the end. Remove crisp leaves as they become deeply golden at the edges; let thicker pieces finish cooking.
5. Transfer to an uncovered plate or rack and serve promptly.

Notes

• Dry leaves and ample pan space are essential. Do not pour dressing over the chips if you want them to stay crisp.

Overall Timing / Workflow

Roast the squash first, then use the lower-temperature oven for the fish and sprout chips. The dressing can wait briefly, leaving only parsley and plating for the last minute.

Instructions

1. 0:00 — Heat the oven to 425°F and prepare the squash.
2. 0:10 — Put the squash in the oven. Separate and thoroughly dry the Brussels sprout leaves, then prepare the fennel and garlic.
3. 0:25 — Cook the fennel dressing. Finish with lemon, but reserve the parsley until serving.
4. 0:45–0:55 — When the squash is tender, remove it and tent loosely. Lower the oven to 350°F; briefly opening the door helps release excess heat.
5. Once the oven reaches 350°F, start the Brussels sprout cores. After 5 minutes, add the leaves and put the swordfish on a separate oven rack.
6. Check the leaves and fish independently, removing each as it finishes. Rest and portion the fish, fold parsley into the warm dressing, and plate immediately.

Notes

• Keep the sprout chips away from the fish dish so moisture from the fish does not collect on their pan.

Plating

Separate clusters preserve the contrast between tender squash, juicy fish, and crisp leaves. Dressing the fish generously ties the plate together without softening the chips.

Instructions

1. Arrange the swordfish pieces on one side of each warm plate and the kabocha in a generous cluster beside them.
2. Spoon the warm fennel-lemon dressing and whole parsley leaves over the fish, allowing some juices to run toward the squash.
3. Add the Brussels sprout chips in a separate pile just before serving.

Leftover Path

Keeping the components separate prevents the chips from soaking up dressing and allows the fish to be reheated gently.

Instructions

1. Refrigerate the fish, dressing, squash, and sprouts in separate containers within 2 hours. Use the fish and dressing within 2 days and the vegetables within 3 days.
2. For a cold lunch, flake the swordfish and toss with the fennel dressing, adding fresh lemon and parsley to brighten it. Serve with the squash alongside.
3. To serve hot, reheat covered fish gently with a spoonful of water until it reaches 165°F. Reheat squash in a 350°F oven until hot.
4. Spread the sprouts on a sheet pan and re-crisp at 350°F for 4–7 minutes, watching closely. They will be more fragile and less crisp than when freshly made.