Sicilian Pesce Spada

Baked swordfish topped with plumped currants and parsley breadcrumbs, set over softly caramelized onions and finished with a drizzle of extra-virgin olive oil.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a convection oven to 375° F.

Step 2

Heat a sauté pan over medium heat. Add in enough olive oil to coat the bottom of the pan, then add in the onions. Cook until the onions are soft and lightly caramelized. Once they are done, spread them evenly in the bottom of a gratin dish.

Step 3

Season fish with salt and pepper; cover and refrigerate.

Step 4

In a small sauce pan, warm the wine but do not boil. Remove from heat and add the currants to plump.

Step 5

In a mixing bowl, combine the parsley and breadcrumbs. Season with salt and pepper.

Step 6

Place the seasoned fish on top of the onions. Cover with the plumped currants, then top with breadcrumbs. Add in any additional wine from the currants to the bottom of the dish.

Step 7

Bake uncovered in the oven for 15–20 minutes, or until the fish reaches an internal temperature of 140° F. Garnish with an additional drizzle of extra virgin olive oil.