Swordfish impanato (crumbed)
- 4 slices sword fish
- 2 eggs
- 140g dried breadcrumbs
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 small radicchio lettuce, leaves separated, sliced
- 2 lemons
- 4 tablespoons extra virgin olive oil, plus extra to dress radicchio salad
- 60g butter
- Sea salt, freshly ground black pepper
Season the sword fish with salt and pepper. Use a fork to lightly whisk the eggs in a shallow bowl. Combine the breadcrumbs and parsley in a separate bowl. Dip one of the swordfish pieces in the egg mixture, then coat in the herbed breadcrumbs. Place the crumbed swordfish onto a plate. Repeat with the remaining swordfish.
Place the radicchio in a medium-sized bowl. Zest and juice 1 of the lemons. Add the lemon zest and juice to the radicchio. Season with salt and pepper to taste and toss to combine, then set aside.
Melt half of the butter and olive oil in a large non-stick frying pan over medium heat. Cook the crumbed sword fish, 2 at a time, for 2-3 minutes on each side, or until golden. Heat the remaining butter and olive oil. Cook the remaining sword fish.
Cut the remaining lemon into 4 wedges. To serve, place one slice of swordfish impanato (crumbed), a serving of the radicchio salad and 1 lemon wedge on each plate – buon appetito.
