PAN FRIED SWORDFISH

WITH BARILLA PESTO GENOVESE CRUST

  • 488.5
    Calories
  • 28.2g
    Total Fat
  • 37.5g
    Protein
  • 20.4g
    Total Carbohydrates
Share
Print
  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 6 people
      
  • 6 x 1.5cm thick swordfish steaks, skin off
  • 1 jar Barilla Pesto Genovese
  • 1 lime, juiced
  • 40ml Extra Virgin Olive Oil
  • 120g Italian or Panko breadcrumbs
  • 30g honey
  • 200g baby spinach
  • 1 garlic clove, chopped
  • ½ fresh chilli, sliced
  • Salt and pepper

Instructions

  1. 1 TO START
    Preheat the oven to 180 C. 

  2. 2 PREPARE THE CRUST
    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.


  3. 3 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.

  4. 4 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.

  5. 5 SERVE
    Serve the fish on a bed of wilted spinach and finish with a drizzle of Pesto Genovese dressing.


cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies