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Swordfish with Savoury Breadcrumbs

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Flat-leaf parsley

The seasonings for Swordfish with Savoury Breadcrumbs include capers, Parmesan cheese, garlic and fresh parsley. Simple, but a good way to prepare this meaty fish.

 

Swordfish with Savoury Breadcrumbs (Pesce spada al pangrattato saporito)

1  1/2 pounds swordfish (fillets cut into four pieces)

1/2 cup breadcrumbs, plus extra to finish

1 sprig of finely chopped fresh parsley

6 tablespoons extra-virgin olive oil

1 tablespoon capers preserved in salt, washed and finely chopped

1 garlic clove, crushed

1/3 cup Parmesan cheese, grated

2 medium eggs

1 pinch of salt

Wash the swordfish and dry with kitchen paper. Place the breadcrumbs in a mixing bowl with the parsley, oil, capers, garlic and cheese. Mix well. In another mixing bowl, beat the eggs with the salt. Dip each swordfish slice in the egg mixture and then into the breadcrumb blend. Arrange them side by side on a baking sheet lined with baking parchment. Cover each swordfish slice with more breadcrumbs for an even tastier result. Place in a preheated oven (375 degrees) and bake for 15-20 minutes.

From “Brunetti’s Cookbook” by Donna Leon and Roberta Pianaro

 

 

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