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Swordfish morsels on a bed of diced vegetables


Ingredients to serve 4:

600g swordfish

1 small carrot

1 courgette

1/2 red pepper

12 yellow pepper

juice of 1/2 lemon

Extra virgin olive oil

60g pesto alla Genovese sauce

5 g parsley, finely chopped

Sprig of thyme and marjoram

Salt and pepper to taste


Clean and cut the fish into cubes and season it with the thyme, marjoram, salt, pepper, lemon juice, chopped parsley and oil.

Meanwhile clean, wash and dice the vegetables, blanch them in salted water for 2 minutes, then drain them and cool them in cold water
Sauté the vegetables in hot oil, salt and add 2/3 of the pesto sauce
Separately, sauté the fish at a high heat in a non-stick pan in order to brown both sides, then transfer it to the oven at 150ºC to finish cooking
Arrange the vegetables in the centre of the plate and place the fish cubes on top. Season with the cooking juices and the rest of the pesto sauce
Garnish with a sprig of curly parsley

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