A dear colleague, returning from his honeymoon in Sicily, he told me that I ate a delicious slice of grilled swordfish covered with bread flavored with pesto.
I tried to reproduce the recipe and the result was really good.
First I put the fish to marinate for an hour in olive oil.
I then prepared a panure of bread with pesto, capers and chopped tomato pesto dried.
I sprinkled the slices of fish with this mixture and put it in the oven at 180 degrees for about forty minutes.
The result was surprising: the swordfish has remained soft and tasty.
I dared and I served with a side of baked onions, seasoned with olive oil and balsamic vinegar.
I accompanied the whole with a glass of Prosecco hills of Treviso firm.
A delicious dinner!
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