Scallion Citrus Swordfish in Parchment with Tomatillos

Quick and easy 30 minute citrus swordfish with tomatillos and green onions.

Scallion Citrus Swordfish in Parchment is a vibrant, no-fuss dinner that feels light yet flavorful. The swordfish is nestled on a bed of lemon slices, then topped with scallions, tomatillos, and a few dabs of butter that melt into everything as it bakes. Wrapped tightly in parchment, the fish steams gently in its own juices, locking in moisture and bright citrusy flavor.

This technique, known as en papillote, is perfect for a quick, healthy weeknight meal with a beautiful presentation. The tomatillos add a fresh, tangy bite that balances the richness of the fish and butter, while the scallions bring a subtle allium punch. Serve it straight from the parchment for a minimal-cleanup meal that feels a little special.

If you’re a fan of fish, be sure to check out my other easy fish recipes!

• Seafood

Scallion Citrus Swordfish in Parchment with Tomatillos

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Ingredients

• ▢ 1 lb of fresh swordfish
• ▢ 2-3 scallions, leeks or green onions
• ▢ Extra virgin olive oil
• ▢ Sea salt and pepper
• ▢ 2 lemons
• ▢ 4-6 tomatillos, husked
• ▢ 1 tbsp salt (to soften tomatillos)
• ▢ 1 tbsp sugar (to soften tomatillos)
• ▢ A handful of cilantro
• ▢ 2-3 tbsp butter

Instructions 

•  Preheat oven to 400.
• Husk tomatillos and slice into quarters. Add to a bowl along with the salt and sugar. Massage until tomatillos soften. Let sit for about 20 – 30 min.
• Wash fish and pat dry. Drizzle both sides with olive oil, salt and pepper. Optional: Slice fish into 2 pieces to cook a little quicker / more evenly.
• Slice lemon and layer on parchment paper. Slice green onions and layer on top of the lemon. Place fish on top. Add tomatillos to the top of your fish, along with more green onions. Slice butter into 1/2 tbsp and dot around the fish.
• Fold parchment paper over the fish and make small and continuous folds, sealing the package like an envelope from end to end. Cook on a baking sheet for about 20-22 min, depending on how thick your fish is.
• Remove and top with cilantro and a drizzle of lemon. Enjoy!

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