Provencal Swordfish dinner

Ryan and I had been craving fish lately, but the selection at our Publix is not exactly appetizing, so we've been eating mostly chicken.  Luckily my mom was nice enough to pick us up a gorgeous swordfish steak from the farmers' market in Sarasota.  We prepared the fish simply, but it produced a complex and delicious result.  

Ingredients:

1 swordfish piece (about 12 oz for two people)
2 lemons, juice squeezed and then the remaining lemon sliced thinly
Fresh thyme
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste

Swordfish before baking

Pre-heat oven to 400 degrees.  Make a thin layer of the lemon slices and thyme in the bottom of a baking dish.  Lay the fish on top of it.  Squeeze the lemon juice and olive oil on top of the fish, along with salt and pepper.  Bake for about 15 minutes, but careful not to cook it, you want the fish to be just opaque.  When you take it out of the oven, put a pat of butter on top.  Serve with rice or quinoa and don't forget to spoon on some of the drippings from the baking dish for a wonderful sauce. 

Mommy's helpers

After cooking

Ready to eat, swordfish on a bed of quinoa