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four swordfish steaks topped with a golden herby breadcrumb crust over green pesto, presented in a wide horizontal shot on a cream platter with fresh basil leaves and lemon, on a sunlit kitchen counter, bright natural light, shallow depth of field, landscape orientation

Pesto Crusted Swordfish

Swordfish steaks with a breadcrumb crust and basil pesto.
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Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 swordfish steaks about 6 oz each
  • 0.5 cup basil pesto
  • 0.5 cup panko breadcrumbs
  • 2 tbsp grated Parmesan
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment.
  2. Pat the swordfish dry and season with salt and pepper.
  3. Spread a thick layer of pesto over the top of each steak.
  4. Toss the panko and Parmesan with olive oil, then press the mixture onto the pesto.
  5. Bake 14 to 16 minutes, until the crust is golden and the fish is opaque in the center.
  6. Rest for 2 minutes before serving.

Notes

A quick broil at the end deepens the color of the crust if you like it extra crisp.