(Breaded swordfish steaks - Our recipes)

Coated swordfish steaks, cooked in the oven

4 swordfish steaks (about 600 g - 1 1/3 lb)
1 egg
8 tablespoons dried breadcrumbs
1 tablespoon dried chives
4 tablespoons extra virgin olive oil
Salt

Time:
preparation: 10 minutes
cooking: about 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Preheat oven to 180°C (350°F). Cut two larges squares of foil and arrange them on two baking pans. Oil them using all the tablespoons suggested among the ingredients.
Remove the skin from the steaks of swordfish. Beat the egg together with a pinch of salt and chives in a shallow dish. spread out the dry breadcrumbs in another shallow dish.
Dip every swordfish steak first in the beaten egg and then in the dry breadcrumbs, pressing them on with your fingers.
Bake for about 20 minutes. Remember to turn out every swordfish steak with a spatula after 10 minutes.
Spread the steaks with lemon juice and serve immediately.

Note

- Prefer fresh swordfish instead of frozen fish.
- Choose well the fish steaks; they mustn't be too thick!.
- Serve the fish with tomato salad or seasonal green salad.
- If an egg isn't enough add some milk and beat all the ingredients again, so you avoid a second egg.
- If some beaten egg remains, add some dry breadcrumbs and prepare little bread balls as you can see in the photo. Cook them in the oven together with the fish steaks.
- This is a low fat recipe because you have not to deep-fry the fish.