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BAKED SWORDFISH WITH BREAD CRUMBS |
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Much of Italy's culinary appeal derives from its long and varied coastline, and swordfish is a coveted catch from Lazio to Sicily. The meaty flesh is variously cured and served as an antipasto, thinly sliced and sautÍed with tomatoes, or baked with a crusty topping of seasoned bread crumbs, as it is here. |
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1/2 cup extra virgin olive oil
4 swordfish steaks
1 3/4 cups fine dried bread crumbs, preferably freshly made
1 cup chopped fresh flat leaf parsley
2 cloves garlic, chopped
salt and freshly ground black pepper |
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To start your Baked Swordfish with Bread Crumbs: |
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Preheat oven to 350ΠF. |
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Drizzle about one-fourth of the olive oil over the bottom of a shallow baking pan large enough to hold the swordfish steaks in a single layer. |
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Place the steaks in the pan. In a bowl, stir together the bread crumbs, parsley, and garlic and season with salt and pepper. Distribute the bread crumbs evenly over the steaks. |
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Drizzle the remaining 3/4 cup olive oil over all. |
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Place in the oven and bake until the swordfish is just opaque throughout when pierced with a knife, about 10 minutes. |
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Remove from the oven, transfer to warmed individual plates, and serve immediately. |
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Yield: 4 servings |
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