As the weather is improving, I for one get more in the mood for lighter meals and spring produce. However it’s not quite warm enough here for me to feel truly up for grilling. A great compromise is dishes like this baked swordfish and asparagus with lentils and chermoula. It’s an incredibly easy and quick meal to make, but it’s so fresh and delicious. Not to mention healthy. In other words, big win!
This dish is loosely based on a dish we had in a local restaurant not too long ago. We go out with the kids relatively often but we rarely go out without them. I won’t bore you with the ins and outs, but lets just skip to when my mother in law was in town recently, we finally went out a couple times within a couple days. It felt kind of odd! But it meant we got to try some great places we wouldn’t normally get to with the kids. There’s some great creativity in our area, we really should explore some more.
What is chermoula?
One of the nights we had a lovely dish of swordfish with chermoula. I was aware of chermoula, but I can’t remember when I last had it. It’s a North African sauce that is often used as a marinade or topping to fish, but also increasingly with vegetables and meats. There are a number of variations, but most have fresh cilantro, garlic, cumin and olive oil as a base. Some are mildly spicy, others less so.
Herbs give that sense of spring for me (like the Persian herb frittata I shared recently), as does asparagus (with roasted asparagus a favorite). Fish we can eat any time, and can easily make it spring-like too (like my halibut with pea-basil smashed potatoes). Swordfish is something we might cook on the grill in the summer (and have eg with grilled red pepper herb sauce), but it also works in the oven. All of those come together for this meal, perfect for today’s spring Sunday Supper theme.
We both loved the dish in the restaurant, so I knew I needed to make my own variation at home soon. This baked swordfish and asparagus was a fantastic, easy adaptation. It is so quick to make, it’s perfect for a busy night but has that restaurant quality feel. I made some green lentils and added roasted fennel as well as some chermoula to go alongside, which worked so well. See just how easy it is:
This is such an easy meal to make that’s packed with flavor. Easy to put together, it’s a fantastic combination that’s healthy too. Restaurant quality that’s quick enough for a week night. In other words, a meal you need to be putting on the menu.
Baked swordfish and asparagus with lentils and chermoula #SundaySupper
- 5 oz140g fennel
- 1/2 cup/95g green lentils
- 1 lb/450g swordfish
- 5 oz/140g asparagus
- 1 quantity chermoula see separate recipe, or if using other recipe/bought, approx 5tbsp
- Olive oil salt and pepper
Preheat oven to 400F/200C.
Cut the base off the fennel bulb, cut in half lengthwise and remove the core. cut into slices and cut any larger slices into smaller pieces. Put in an oven dish and toss with some olive oil and a little salt.
Put the fennel in the oven to cook while you prepare the rest (it should have around 5-10 minutes longer).
Start the lentils cooking according to packet instructions - generally bring to boil in around 2 cups/480ml water, reduce to simmer and cook around 10min, until tender.
Lay the swordfish and asparagus (with ends trimmed) on a baking sheet/tray. Drizzle over some olive oil and turn both the fish and asparagus so coated on all sides. Sprinkle over a little salt and pepper.
Place the tray in the oven and cook 10-15 minutes until the swordfish is cooked through but not overcooked (the timing depends how thick the pieces are and on your oven).
Remove the fennel from oven when it is starting to brown and tip into the lentils, including any residual olive oil. Serve alongside the swordfish and fennel, with chermoula drizzled over the fish and lentils.
Note - if you prefer, you can grill the swordfish and asparagus, then simply saute the fennel until tender and mix it through the lentils.
Get the recipe for chermoula used in this dish, in case you missed links above.
See all the other spring-themed recipes being shared today:
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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