David Rocco - Avventura - Pečený mečoun s chlebovou drobenkou

Pečený mečoun s chlebovou drobenkou

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.

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

To start your Baked Swordfish with Bread Crumbs:

	Preheat oven to 350Œ F.
	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.
	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.
	Drizzle the remaining 3/4 cup olive oil over all.
	Place in the oven and bake until the swordfish is just opaque throughout when pierced with a knife, about 10 minutes.
	Remove from the oven, transfer to warmed individual plates, and serve immediately.

Yield: 4 servings

Komentáře

Přehled komentářů

Zatím nebyl vložen žádný komentář