Breaded swordfish steaks
( Pesce spada impanato )

Preheat oven to 180°C (350°F). Cut the foil and line a large baking pan. Grease it with 1 tablespoon of olive oil.
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 plain dried breadcrumbs in another shallow dish.
Dip every swordfish steak first in the beaten egg and then in the plain dried 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 the remaining olive oil 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 plain dried 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.

What's the right wine for " Breaded swordfish steaks "?

Our suggestion is: Regaleali Bianco (white wine from Sicily - Italy)