Sicilian style swordfish with pistacchio pesto and roasted potato chips

Inspired by the amazing bread crusted swordfish I eat in Sicily, tried to make it at home here in London

Sicilian style swordfish

I eat so much amazing and fresh seafood in Sicily, that I really missed it when back to London; in particular, bread crusted swordfish skewers are very typical in Sicily.

Finding the swordfish in London is not that easy, I usually go to Wholefoods as there are no many fishmongers close to where I live, but I guess that fishmongers as Moxon's should have swordfish.

I revisited the original recipe (which should include raisins too, but I really don't like it) and made a crusted steak instead of the typical skewers with roasted potato chips as a side and the result has been pretty delicious.

Ingredients (for 2 persons)

2 swordfish steaks

For the bread crust:

- Breadcrumbs or panko (I used panko as it is more crunchy)

- Dried oregano

- Capers

- Pine nuts

- Raisins (optional, I have not added them as I do not like them)

- Salt

- Pepper

For the roasted potatoes:

- 3 potatoes

- Rosemary

- Garlic

- Extra Virgin Olive Oil

- Salt and Pepper

Pistacchio pesto (I bought it in Siciliy, you can find it in supermarkets or doing it from scratch, see an example here https://www.gimmesomeoven.com/pistachio-pesto/)

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Start pre-heating the oven at ~200 degrees. Cut the potatoes as if you were preparing some crisps and put them in cold water to reduce the starch for at least 30 minutes. After 30 minutes drain them, add some extra virgin olive oil, salt and pepper and place them in a baking tray together with the rosemary and 2-3 cloves of garlic. It will take ~40 minutes to cook them.

In the meanwhile, prepare the bread crust by mixing in a bowl all the ingredients needed. Brush the swordfish steaks with some extra virgin olive oil so that the bread crumbs can stick to the fish and the pass them in the bread crust until completely covered. Leave the steaks for 10 minutes to rest, in order to allow the crust to firm up. Put the fish in a baking tray and then in the oven, where your potatoes will already by cooking, for around 20 minutes.

After 20 minutes both the fish and the potatoes should be ready so you can switch your oven function to grill to create the crust on both potatoes and fish (switch position of the trays during this period if needed to form the crust).

Serve the fish and potatoes with some pistacchio pesto as an indulgent and flavorsome dip for both of them.