This baked swordfish and asparagus with lentils and chermoula is a restaurant-style meal that comes together quickly and easily. Delicious and healthy.
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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. It's an incredibly easy 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.
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.
What is chermoula?
Chermoula is 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 include:
- fresh cilantro,
- olive oil.
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 how easily this dish comes together in the short video!
This baked swordfish 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.
Looking for more asparagus recipes?
- Tomato asparagus quiche
- Asparagus with easy blender Hollandaise sauce
- Spring salad with asparagus, strawberries and goat cheese toasts
- Grilled breakfast flatbread with asparagus and bacon
Baked swordfish and asparagus with lentils and chermoula
- 5 oz fennel 140g
- ½ cup green lentils 95g
- 1 lb swordfish 450g
- 5 oz asparagus 140g
- 5 tbsp chermoula approx, see separate recipe, or if using other recipe/bought
- 1 tbsp olive oil approx
- 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 some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Plus try some other spring-themed meals:
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- 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
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- 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