- Total Fat
- Total Carbohydrates
- 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
TO STARTPreheat the oven to 180 C.
PREPARE THE CRUSTPrepare 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 FISHIn 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 VEGETABLESIn a small fry pan, heat the chilli and garlic then cook the baby spinach for 2 minutes, seasoning with salt and pepper as required.
SERVEServe the fish on a bed of wilted spinach and finish with a drizzle of Pesto Genovese dressing.