Delicious bits of swordfish perfect as a starter or even as a second course with whatever you fancy. Breading them with wild fennel gives a refreshing touch which you can possibly substitute with some dill or spearmint. We used Ligurian Taggiasca black olives, tiny and very tasty, however any type of black olives will do. A quick cook in the oven and they are done.
Serves 2-3, Preparation 10 mins, Cooking 8-10 mins
- 2 slices of swordfish at least 1 cm high and weighing about 200 g each
- About 100 g of Taggiasca black olives
- A small garlic clove, peeled
- Two tufts of wild fennel
- Breadcrumbs, two generous spoonfuls
- 3 beaten eggs
- a pinch of salt
- A couple of tablespoons of EVOO – Extra Virgin Olive Oil
Start by preheating the oven to 170 C, Gas 3, 325 F.
Finely chop together black olives, garlic clove and wild fennel, add breadcrumbs, a tablespoon of EVOO and a pinch of salt, mix.
Dip swordfish slices in the beaten eggs, drain a little of the excess egg, coat it in the chopped olives and wild fennel mix, pressing down well on both sides with your hands to let the mixture stick well. Cut the slices into chunks, place them on a baking tray baking paper lined, drizzle with EVOO and bake for about 8-10 minutes until golden brown.