Baked swordfish cutlet with tomato and potato salad

Ingredients

For 1 serving

• Swordfish160 g
• Breadcrumbs25 g
• Pecorino8 g
• Parsley5 g
• Tomatoes150 g
• Potatoes150 g
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose, fish,

In season: June – September

Method

1. Heat the oven to 220 °C (conventional). Wash and peel the potatoes and cut them into cubes of about 2 cm; put them in cold water, bring to the boil, salt and cook for 12 minutes, until tender; drain and leave to cool slightly.
2. Meanwhile wash and chop the parsley and mix it on a plate with the breadcrumbs and grated pecorino.
3. Pat the swordfish slices dry, brush them with a drizzle of oil and coat them in the crumb mixture, pressing well on both sides so it sticks.
4. Place them on a lined baking tray and bake for 10 minutes, until the coating is golden and the fish is just cooked and still juicy.
5. Wash the tomatoes and cut them into wedges; combine the potatoes and tomatoes, dress with the remaining oil, dried oregano and salt and serve with the cutlets.