Gratinated Swordfish and Amberjack
A fantastic, fresh, light, and above all, easy and quick main course. It takes just 15 minutes from start to finish.

You can cook this dish in the oven or in an air fryer.
Swordfish and amberjack are among the leanest yet most protein-rich fish available.
Indeed, they are recommended for both adults and children. Additionally, they are ideal for low-calorie diets, ketogenic diets, and athletes’ nutrition, essentially where you need to consume proteins with low fat.
You can use both fish or individually, even though the recipe is suitable for any type of sliced or filleted fish.

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Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

402.66 Kcal

calories per serving

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Energy 402.66 (Kcal)
Carbohydrates 23.68 (g) of which sugars 8.33 (g)
Proteins 34.77 (g)
Fat 17.89 (g) of which saturated 4.29 (g)of which unsaturated 7.01 (g)
Fibers 2.00 (g)
Sodium 675.40 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.3 lbs swordfish (or Amberjack 4 slices)
1 lemon (organic)
1 cup Breadcrumbs
1 oz Pecorino Romano (grated)
Parsley
Garlic
to taste salt
extra virgin olive oil
1 1/3 cups cherry tomatoes
to taste dried oregano

Tools

What we need to make

Baking tray round
Cutting board
Knife
Grater

Preparation of Gratinated Swordfish and Amberjack

Let’s start by choosing an excellent fresh swordfish.
Ask your trusted fishmonger to cut 4 slices, without the central bone, if they have it, remove it at home.
First, turn on the grill at 356°F, and meanwhile start the preparation, which will be very quick and easy.
Prepare the breadcrumbs with 1 tablespoon of extra virgin olive oil, 1 tablespoon of water, grated Pecorino Romano, salt, and pepper, a pinch of minced garlic, and 1 of minced parsley, mix and set aside.
On the bottom of the baking tray, put a drizzle of extra virgin olive oil
Place the slices in a baking tray, so they can stay straight.
Salt and pepper to taste
Grate the zest of an organic lemon with the grater with larger holes, thus collecting the zest in a small bowl.
Put 1/4 of the obtained zest on the swordfish.
Cover the slices with the prepared breadcrumbs, and press it a little so it binds well with the fish.
Layer the remaining zest on the breadcrumbs, with cherry tomatoes cut in half with the upper side up. Season the surface of the tomatoes with salt, pepper, and oregano.
Cook in the grill oven at 356°F for 5 minutes. Then turn off, and take out.
FOR THE AIR FRYER
Preheat your appliance as indicated. Then prepare the dish in a suitable container and cook for 3 minutes at 356°F, then flip the fish and continue for another 3 minutes at the same temperature.
Serve hot
Here are your Gratinated Swordfish and Amberjack ready
Insights:
This is the small amberjack called cavagnola,
You will find it small as above and large, thus in slices as the photo below.