Pesce Spada Arraganato

Calabrian Baked Swordfish


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The perfect accompaniment for this delicious swordfish dish is a platter of grilled vegetables such as bell peppers, courgettes, carrots, red onions and aubergines. For baking the fish, use a dish that will hold all the steaks snugly side by side, and ensure they’re completely sandwiched in the breadcrumb mixture, as this will help to keep the swordfish moist.


  • 4 thick swordfish steaks, about 175 g/6 oz each
  • 225 g/8 oz/4 cups soft white breadcrumbs
  • 150 g/5 oz pecorino cheese, grated
  • 45 ml/3 tbsp finely chopped fresh flat leaf parsley
  • 90 ml/6 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • sea salt and ground black pepper


  1. Rinse and dry the swordfish steaks. Preheat the oven to 180°C/350°F/Gas 4.

  2. Put the breadcrumbs in a bowl and add the grated cheese and parsley. Season with salt and pepper to taste and mix well to combine everything.

  3. Use a little of the olive oil to grease a baking dish that is just large enough to hold the steaks snugly in one layer. Brush the steaks with oil on both sides.
  4. Spread half the breadcrumb mixture over the base of the dish, the lay the swordfish steaks on top. Season the fish with salt and ground black pepper.

  5. Cover with the rest of the breadcrumb mixture, then drizzle with the remaining oil.
  6. Bake for 10 minutes, then remove from the oven, pour the lemon juice over the crumb topping and return to the oven for 10 minutes more. Serve immediately.