Crusty Lemon Swordfish

Name: Crusty Lemon Swordfish
Total time: 300 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 swordfish steak; 1 tsp olive oil; 1 slice stale/dried bread; 1 medium lemon; 1 tsp dried parsley; 1 tsp dried coriander; 1 dash dried ginger

Jake @cook_3398076

Improvised meal from half memories of a few recipes online. Turned out badass. Moist fish, crispy topping. Beautiful.

Jake @cook_3398076

Improvised meal from half memories of a few recipes online. Turned out badass. Moist fish, crispy topping. Beautiful.

Saved

Ingredients

5 mins

2 servings

2swordfish steak
1 tspolive oil
1 slicestale/dried bread
1 mediumlemon
1 tspdried parsley
1 tspdried coriander
1 dashdried ginger

Saved

Steps

5 mins

1

Pre-heat oven to 230c/450f. Line baking tray with foil. Line foil with a little olive oil.
2

Blitz bread with parsley, coriander, ginger and zest of the lemon in a blender/mini chopper or similar.
3

Pour olive oil over top of swordfish steaks. Brush it to cover the whole top side of them. Cut lemon in half and give a good squeeze over the steaks.
4

Spread a layer of herby breadcrumbs over the steaks and pat down evenly.
5

Put steaks on foil, fold foil to mostly cover them and bake for 12 minutes. Uncover them halfway through to brown the breadcrumbs.
6

Serve immediately, with garlicky mash potatoes and veg. Carrots and broccoli or asparagus. Or with a salad, as a light lunch.