Baked swordfish: the simple recipe to gratin it

Illinois baked swordfish gratin it’s a second course Simple and tasty seafood, perfect for any family lunch or dinner. It is a quick and simple preparation: the swordfish slices, almost without bones, are sprinkled with a rich breaded based on glass hard, Cherry tomatoes my fennelthen it is seasoned with oil, salt and pepper, and finally cooked in the oven for a few minutes.

Swordfish is a very common fish species in the Mediterranean, characterized by tasty meat and the protagonist of numerous recipes: famous, for example, is the Sicilian swordfish, seasoned with cherry tomatoes, capers and olives.

With a crunchy and aromatic crust, but tender and juicy inside, this dish is appreciated by young and old: serve it as an accompaniment to a fresh salad, grilled vegetables or the classic baked potatoes. The breading, in addition to making it particularly tasty, will keep it soft and moist, preventing the meat from drying out during cooking. Cook in the oven.

If you prefer, you can substitute the swordfish fillets for others types of fish, such as salmon, sea bream fillets, sea bass or tuna. You can also enrich the breading with chopped capers and olives, for a tastier result.

Discover how to prepare baked swordfish following the step-by-step procedure and tips. If you liked this recipe, also try the steamed swordfish and the salmoriglio version.

How to prepare grilled swordfish in the oven

To prepare the baked swordfish, start by rinsing the fish slices under running water; then dry them with kitchen paper. Using a sharp knife, trim the edges to prevent the fillets from being damaged during cooking. 1.

Wash the cherry tomatoes and then cut them into pieces of approximately 1 cm. 2. Reserve a few whole tomatoes.

Cut the stale bread into slices 3.

Scoop the bread into a kitchen blender and mix well 4.

Combine the breadcrumbs and tomatoes in a bowl, perfume with the fennel and mix 5.

Arrange the swordfish slices on a baking tray, lined with baking paper and sprinkle them with the mixture of breadcrumbs and cherry tomatoes. 6.

Season with salt and pepper and season with a drizzle of oil 7.

Also add the whole tomatoes and bake at 180°C for about 15 minutes. 8, activating the grill mode for the last 5 minutes. Cooking times for swordfish can vary depending on the thickness of the fish fillets – make sure they are browned on the surface and easy to pierce with the tines of a fork before removing from the oven.

Once the cooking time has elapsed, remove the slices from the oven and serve them au gratin: the baked swordfish is ready to enjoy 9.

Tips and Variations

If you prefer, you can make one marinade for the swordfish fillets: just mix extra virgin olive oil, sale, Pepe, lemon educate herbs and let it rest for a few hours before proceeding to cook it in the oven. In this case, you can skip the browning phase and thus create a lighter dish.

For the gratin you can use leftover stale bread or coarse breadcrumbs, then season it with the herbs and spices of your choice: if left over, sauté it in a pan with a little oil and use it to season the pasta.

If you prefer, you can prepare swordfish fillets baked: season them to your liking, season them with a drizzle of oil and wrap them in aluminum foil; then, cook in the oven at 180°C for 15 minutes, opening the foil for the last 5 minutes.

You can also cook swordfish gratin in the microwavefor 6 minutes at maximum power and 2 minutes in grill mode.

storage

Baked swordfish can be kept in the fridge, in a special airtight container, for maximum 1 day. Freezing is not recommended.