This seafood dish is light, fresh and enticingly easy to prepare. The baked crumb adds a lovely crunch without the downsides of deep frying. Experiment with other herbs or add some chilli if you like a bit of a kick. Most firm fleshed white fish will work well with this recipe, simply adjust cooking times to suit.
- 40 g sourdough bread
- ⅓ cup parsley leaves, plus 2 tbsp extra
- ¼ cup salted capers, rinsed
- 1 clove garlic, finely chopped juice and finely grated
- rind of 1 lemon
- 2 tbsp extra-virgin olive oil salt and black pepper
- 360 g swordfish loin fillets, skin removed
- 200 g zucchini, shredded
- 150 g grape tomatoes, halved
- lemon wedges to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200ºC.
Place the bread in a food processor and process until coarsely chopped. Add the parsley, 2 tablespoons of capers, garlic, lemon rind and 1 tablespoon of olive oil. Process until combined. Season with black pepper.
Season fish lightly and place on a baking paper lined oven tray. Divide the crumb between the fish fillets press the mixture on top. Transfer the tray to the oven and roast for 8–10 minutes until the fish is cooked through and the crumb topping is crisp and golden.
Meanwhile, combine the zucchini, tomato, extra parsley, 1 tablespoon of capers and 1 tablespoon of each of olive oil and lemon juice. Season to taste and toss gently to combine.
Divide the zucchini salad between plates, top with fish and serve with extra lemon wedges.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.
Dinner plate from MUD Australia. Mulberry fork and knife from The Chef and The Cook.