1 kg swordfish, in one piece skin removed
3/4 cup dry bread crumbs
8 anchovy fillets, rinsed and finely chopped
2 garlic cloves, finely chopped
2 tablespoons dried oregano
2 tablespoons finely chopped fresh parsley
Plus more for garnish
1/4 cup extra virgin olive oil plus more for drizzling
Salt and freshly ground black pepper to taste


1. Cut the swordfish into four pieces
2. Slice each piece horizontally, keeping the pieces matched
3. Reason being because a layer of seasoning will be put between two halves

Prepare the seasoning
1. In a bowl mix together bread crumbs, anchovies, garlic, oregano and parsley
2. Moisten with the olive oil. This bread-crumb coating should look like wet sand
3. Preheat the oven to 220%C 
4. Lightly oil a 12 x 9 inch baking casserole
5. Arrange the four bottom pieces of the sliced swordfish in casserole 
6. Coat them with half the bread crumb mixture. Lightly salt and pepper
7. Layer the four top pieces of swordfish over the bread-crumb coating 
8. Lightly salt and pepper. Spread remaining bread-crumb mixture on top 
9. Drizzle a little olive oil over the top and put it into the oven. Bake until the crust is a golden brown and the fish is springy to the touch 10 to 15 minutes
11. Remove the pan from the oven, transfer to a serving platter, sprinkle with parsley and serve


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