A swordfish fillet is filled with herbs and anchovies and baked in the oven. A wonderful dish for fish lovers.
Deborah Lo Scalzo
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salt and freshly ground black pepper to taste
2 salted anchovies
1 (600g) swordfish fillet
extra virgin olive oil
1 lemon, quartered
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Method Prep:15min › Cook:25min › Ready in:40min
Wash all the herbs, removing the stems, chop them and mix them with a little salt.
Rinse the anchovies under running water, dry them with kitchen roll and cut them lengthways.
Make slits on both end of the swordfish fillet and stuff with the anchovy fillets. Brush oil on the fish, dredge it in the herb mixture and roll it up.
Take a sheet of baking parchment, wet it and then wring it out. Place it in a baking dish and then put the swordfish on top. Add the leftover chopped herbs.
Bake in the oven at 180 C / Gas 4 for around 25 minutes. The bake time will vary depending on the thickness of the swordfish fillet. If you use a cooking thermometer, the internal temperature will get to 60-70 degrees C.
Take the fish out of the oven and serve it with lemon wedges.