Swordfish impanato (crumbed)

Serves Icon
Time 25 Minutes
  • 4 slices sword fish
  • 2 eggs
  • 140g dried breadcrumbs
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 1 small radicchio lettuce, leaves separated, sliced
  • 2 lemons
  • 4 tablespoons extra virgin olive oil, plus extra to dress radicchio salad
  • 60g butter
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Season the sword fish with salt and pepper. Use a fork to lightly whisk the eggs in a shallow bowl. Combine the breadcrumbs and parsley in a separate bowl. Dip one of the swordfish pieces in the egg mixture, then coat in the herbed breadcrumbs. Place the crumbed swordfish onto a plate. Repeat with the remaining swordfish.

Step 2

Place the radicchio in a medium-sized bowl. Zest and juice 1 of the lemons. Add the lemon zest and juice to the radicchio. Season with salt and pepper to taste and toss to combine, then set aside.

Step 3

Melt half of the butter and olive oil in a large non-stick frying pan over medium heat. Cook the crumbed sword fish, 2 at a time, for 2-3 minutes on each side, or until golden. Heat the remaining butter and olive oil. Cook the remaining sword fish.

Step 4

Cut the remaining lemon into 4 wedges. To serve, place one slice of swordfish impanato (crumbed), a serving of the radicchio salad and 1 lemon wedge on each plate – buon appetito.

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