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Baked swordfish in tarallo crust

ingredients

servings

2

Swordfish

2 slices

Breadcrumbs

2 spoons

Taralli

2 unit

Extra virgin olive oil

1 spoon

White wine

1 spoon

Black olives

5 unit

Cherry tomatoes

3 unit

Garlic

1 wedge

Iodized salt

1 pinch

Black pepper

1 pinch

second courses from Italy

Baked swordfish in tarallo crust

Baked swordfish in tarallo crust

with gluten with fish source of D vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked swordfish in tarallo crust

An excellent alternative to the classic swordfish, strong and tasty flavor that will give character and taste to your dish.

Baked swordfish in tarallo crust step 1

step 1

Arrange the swordfish previously marinated with lemon oil and salt on a greased baking sheet

Baked swordfish in tarallo crust step 2

step 2

Prepare the filling

Baked swordfish in tarallo crust step 3

step 3

Blend the taralli at alternate speed, then add them in a large cup to the breadcrumbs, the crushed garlic and a very finely chopped part, the small tomatoes cut into small pieces, the black olives also finely chopped.

Baked swordfish in tarallo crust step 4

step 4

moisten the mixture with the right amount of oil and white wine. Season with salt and pepper.

Baked swordfish in tarallo crust step 5

step 5

Arrange the filling on each slice abundantly and sprinkle with a drizzle of oil.

Baked swordfish in tarallo crust step 6

step 6

Bake at 200 'temperature oven for about 20 minutes, check the cooking and finish under the grill at 200', making sure that the crust does not become too dark. Serve freshly baked.

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