1/2 pound swordfish steaks
1/2 cup olive oil
1/2 cup dry white wine
1 tablespoon chopped parsley
1 sprig of rosemary, finely chopped
6 peppercorns
1 small onion, thinly sliced
1/3 cup breadcrumbs
1/3 cup grated Parmesan cheese
1 pinch of oregano
1/2 teaspoon salt
1/2 pound swordfish steaks
1/2 cup olive oil
1/2 cup dry white wine
1 tablespoon chopped parsley
1 sprig of rosemary, finely chopped
6 peppercorns
1 small onion, thinly sliced
1/3 cup breadcrumbs
1/3 cup grated Parmesan cheese
1 pinch of oregano
1/2 teaspoon salt
Cut the swordfish into 4 steaks
In a shallow baking dish mix together olive oil, wine, parsley, rosemary, peppercorns, and onion; place the swordfish in this mixture and refrigerate for at least 2 hours, flipping the fish occasionally
Preheat oven, mix together breadcrumbs, Parmesan cheese, oregano, and salt; cover the swordfish steaks with this mixture and place in a covered baking dish or aluminum foil
Bake for 20 minutes; remove the lid and bake for an additional 15 minutes or until the fish is cooked but still slightly moist
Serves 4, approximately 210 calories per serving
