2 cups breadcrumbs 
1/2 cup parsley leaves only, finely chopped
1/2 cup basil leaves finely chopped
3 cloves garlic finely chopped
1/2 cup capers rinse if using salted capers
Salt, ground sea
Black pepper, ground
2 tablespoons olive oil
750g Swordfish portions  or other firm fish
2 tablespoons parmesan cheese 
4 lemons wedges

Zucchini & Tomato Salad
4 small zucchinis grated
15g tomatoes cherry or other small variety, halved
2 tablespoons olive oil extra virgin
2 tablespoons lemon juice


1. Preheat  oven to 210% C
2. Process breadcrumbs, parsley, basil, garlic and capers for a few seconds to combine
3. Season with salt and pepper add the olive oil and mix in
4. Lightly season the fish and press crumb mixture onto the top of the fish (one side only)
5. Place some baking paper on a tray then place the fish on top
6. Cook in oven 10 minutes or until cooked, crumb should have browned slightly
7. Combine zucchini and tomatoes. Mix in the olive oil and lemon juice
8. Place some of the salad on each plate, add cooked fish and top the with the grated parmesan
9. Serve with the lemon wedge








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