The recipe for swordfish with almonds by Benedetta Rossi

A menu designed for those who want to eat well and for those seeking to respect a healthy diet the one designed by Benedetta Rossi in her column Homemade for you. In the episode broadcast on June 12, 2021, the foodblogger decided to prepare a fish-based recipe: swordfish with almonds in its version. How about? After the croissants with yogurt zero (here the complete recipe of the croissants) for a low-calorie menu, there is also the recipe for swordfish, very simple to prepare. So let’s see all the steps of this recipe.

The recipe for swordfish with almonds by Benedetta Rossi

Let’s start with the list of ingredients for the preparation of swordfish:

  • 2 slices of swordfish, 30 g sliced ​​almonds, 150 g breadcrumbs, 1 lemon, basil, rosemary, oregano
  • 1 cucumber, 1 red pepper, champignon mushrooms, black olives, tomatoes, 1 red onion

We take a bowl, put in a finger of oil and then a lemon zest and leave aside. In a second bowl we prepare a sort of breadcrumbs with the breadcrumbs, basil and other aromatic herbs we have chosen. We also add a little salt, and finish with the sliced ​​almonds.

We take the pan to cook the fish in the oven. We put on parchment paper and a drizzle of oil at the base. We pass the slices of swordfish in the lemon flavored oil that we have previously prepared, then in the breadcrumbs with the almonds and crush so as to make the breading adhere well. Place the swordfish on the oiled baking sheet and spread the remaining almonds on top. We put in a hot and ventilated oven at 210 ° for 15 minutes.

And now let’s go back to the outline. In fact, Benedetta also suggested a side dish for this swordfish recipe. Let’s see how it is prepared. We take a nice large bowl and inside we put the diced tomatoes, the red pepper into small pieces (raw), the thinly sliced ​​champignon mushrooms, the diced centriole, the thinly sliced ​​onion and the pitted olives. We season everything with oil, salt and vinegar, mix and the salad is ready.

We just have to serve the swordfish with our salad.

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