Yum swordfish! I hadn’t had any for ages so when I went shopping and saw some I grabbed it. I wasn’t sure what I would cook with it but tonight I remembered the coriander pesto I had awaiting my ideas for it. Then it was a matter of seeing what I had in the way of vegetables and deciding whether to use phyllo or puff pastry. Then voilà!
Ingredients
2 sheets puff pastry
140 gr swordfish fillet
Small carrot
1/2 red pepper
2 spring onions
2 heaped tsp coriander pesto
3 tsp crushed ginger root
Poppyseed
Mode
Preheat oven to 180c
If using frozen puff pastry remove sheets from freezer to thaw
Julienne the carrot
Clean and chop spring onions
Roughly cut the red pepper
Crush ginger
Place one sheet of pastry in base of baking dish
Place the swordfish fillet on pastry
Spread pesto over
Add spring onion and crushed ginger
Top with carrot pieces and red pepper
Place second sheet of pastry on top
Trim and seal pastry and decorate as desired
Sprinkle with poppyseed
Bake in oven at 180c for 45 minutes
