Prepare the dressing by combining the Barilla Pesto Genovese with lime juice and pepper. In a bowl, mix the breadcrumbs and half the Pesto dressing.
COOK THE FISH
In a griddle pan, heat the Extra Virgin olive oil and cook the fish for 2 minutes on each side. Season to taste. Remove the fish from pan and place on the oven tray, brush the swordfish with honey and top with the Pesto breadcrumb mixture, forming a crust. Finish cooking in the oven for 5 minutes.
COOK THE VEGETABLES
In a small fry pan, heat the chilli and garlic then cook the baby spinach for 2 minutes, seasoning with salt and pepper as required.
SERVE
Serve the fish on a bed of wilted spinach and finish with a drizzle of Pesto Genovese dressing.
