Preheat your oven to 350°F (200°C).

2. Pat the swordfish steaks dry with paper towels. Season both sides of the fresh fish with salt and pepper.
3. In an oven-safe skillet, heat the olive oil over medium-high heat until it’s shimmering. Place the swordfish steaks in the skillet and sear for about 2-3 minutes on each side, or until they develop a golden-brown crust. This searing process will give the swordfish a nice texture and flavor.
4. While the swordfish is searing, melt the butter in the skillet. Add the minced garlic, shallots, thyme, and rosemary. Sauté for about 1-2 minutes until the garlic and shallots are fragrant and the herbs are slightly wilted. Stir in the white wine and lemon juice. This lemon-herb butter will add a burst of flavor to the dish.
5. Transfer the skillet to the preheated oven. Bake for about 3-4 minutes or until the swordfish is opaque and flakes easily with a fork. The exact baking time will depend on the thickness of your swordfish steaks.
6. Carefully remove the skillet from the oven. Serve the swordfish steaks on plates, drizzling any remaining lemon-herb butter from the skillet over the top. Garnish with fresh lemon slices and capers for freshness and color.
7. Store in an airtight container for up to 3 days.