Sheet Pan: Lemon Pepper Swordfish

Steps

1. 1Preheat oven to 400 degrees. Line a sheet pan with parchment paper and lay the swordfish fish steaks on top. Set aside.
2. 2In a mortar and pestle, add the peppercorns and garlic. Crush them just until a few start to break down. Then add the zest and juice of the lemons, olive oil and Dijon mustard. Cover slightly with your hand or a towel to avoid some splattering and pound down on the ingredients. It should look like a crunchy salad dressing. (*You do not need to completely grind the peppercorns. You just want to crush them slightly and open them up.)
3. 3Sprinkle the swordfish evenly with salt and both sides. Completely smother the swordfish with the sauce on both sides. Try to get most of the peppercorns on the top of the fish.
4. 4Then sprinkle with the creole or fish seasoning.
5. 5Bake for 12 minutes in the middle rack. Pull out the tray from the oven. You will see the fish has released some liquid and it has mixed in with the sauce. This is exactly what you want to see.Add the spinach around the fish and place back in the oven but on the top rack.
6. 6Broil on high for 5-7 minutes. Keep an eye out to be sure it doesn’t burn. The fish should become golden and the spinach will wilt and slightly char in parts. Serve with chopped parsley and lemon wedges.