Oven-baked swordfish with nuts is a simple main dish, a tender slice covered with a tasty, crunchy, and flavorful breading accompanied by the Mediterranean flavor of cherry tomatoes, capers, and olives, making this dish irresistible.
It’s a perfect recipe for any season, both summer and winter, as swordfish is always available, even in the frozen section.
I also recommend it for Christmas parties, the breading is very popular with children, plus it’s a quick dish to prepare and cooking is done in the oven, giving you more time to focus on other things.
It’s a recipe to customize according to taste with preferred herbs and spices, even substituting other fish like tuna, salmon, etc.
YOU MAY ALSO BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for oven-baked swordfish with nuts
- 2 slices Swordfish
- 2.1 oz mixed nuts
- 1 oz breadcrumb mix
- 10 Cherry tomatoes
- to taste Capers
- to taste Black olives
- 1 sprig Parsley
- to taste Salt
- to taste Olive oil
Tools
- Bowl
- Baking tray
- Oven
Preparation for oven-baked swordfish with nuts
Prepare the breading: coarsely chop the nuts (almonds, pistachios, hazelnuts, and peanuts), add the prepared breadcrumb mix with Parmesan, salt, and chopped parsley, mix well, and then add some olive oil to soften it.
Wash and halve the cherry tomatoes, wash the capers thoroughly and desalt them. Take a mold and line it with parchment paper, grease the base well with oil, take the swordfish slices, rinse under running water, and then bread them on both sides with the prepared breading.
Place the slices on the tray, cover the surface with more breading, then add the cherry tomatoes, olives, and capers next to them, drizzle with olive oil, and bake in a preheated oven.
Cook the swordfish in a preheated oven at 375°F-400°F for about 15-20 minutes, depending on the oven and the thickness of the slices. Check the cooking after 15 minutes and possibly continue for another 5 minutes. Overcooking could make the swordfish dry.
Remove from the oven, let it cool slightly, and serve swordfish with crispy breading accompanied by cherry tomatoes, olives, and capers.
Tips and Variations
For this recipe, you can also use other types of fish such as tuna or salmon, etc.
For other fish recipes from appetizers to main courses click here.
What can I substitute for swordfish
with other fish steaks like: tuna, salmon, hake, cod, etc.
