Swordfish cutlets are one of my favorite ways to enjoy this fish, right after the classic swordfish en papillote. A simple yet tasty main course, perfect even for those who are not experts in the kitchen: thin slices of fish wrapped in a crispy and golden breading. Ideal for both a light lunch or a tasty dinner, accompanied by a fresh salad or roasted new potatoes.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 slices swordfish
- to taste breadcrumbs
- 5 oz sunflower oil
- salt
- oregano (optional)
Tools
- Baking Tray
- Parchment Paper
Preparation
Preparing swordfish cutlets is really simple. Start by taking 4 slices of swordfish (or 2 large slices to cut in half, as I did) and rinse them under cold water to remove any impurities. Pat them dry with paper towels, or let them drain in a colander for about ten minutes.
In a plate, pour a drizzle of sunflower oil and brush or dip the slices of fish, one at a time, so they are well greased.
In another tray or plate, prepare the breadcrumbs and add a pinch of oregano (optional). If you prefer, you can use just the breadcrumbs without any seasonings. Then coat the oiled slices with breadcrumbs, making sure it adheres to the entire surface.
Place the slices on a baking sheet lined with parchment paper, season with salt to taste, and bake in a preheated oven at 392°F for 15-20 minutes. If your oven allows for top and bottom cooking simultaneously, let them cook that way for the entire time; otherwise, turn them gently halfway through cooking.
After the time has passed, take them out of the oven and serve the swordfish cutlets hot, perfect with a fresh salad or roasted potatoes.
Tips
You can add a few drops of lemon juice to the sunflower oil you will use to moisten the fish.
