Baked Swordfish with Scandinavian Dill Pesto
Baking fish wrapped in foil in the oven is a great way locking in the natural flavours of the fish, and is a fool-proof way to ensure the fish remains juicy and succulent.
Ingredients
- 2 swordfish loin steaks approx 340g
- 20 g walnuts
- 3 garlic cloves
- 170 g fresh dill roughly chopped
- 1 large lemon zested
- 1 pinch salt
- 1 tbsp rapeseed oil
Instructions
To make the pesto
- Place the walnuts and garlic cloves in a food processor and pulse until finely chopped. Add fresh dill, lemon zest and salt and process until it has formed a thick paste.
- Continue to process, gradually pouring in rapeseed oil until the mixtures becomes thick and binds together.
For the swordfish
- Pre-heat the baking tray in an oven set to 180°c.
- Divide the dill pesto between the 2 swordfish steaks and wrap loosely in tinfoil.
- Place the foil parcels in the oven using the pre-heated baking tray and cook for 8-10 minutes.
- Carefully open the parcels and allow the excess steam to escape. Lift the swordfish out of the foil onto serving plates using a fish slice or spatula.
- Serve with boiled new potatoes and a knob of butter.
Notes
Taking a classic pesto and giving it a modern, fish-friendly twist by using dill creates a wonderful accompaniment to swordfish.
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