Sunday, September 26, 2021

Swordfish pie



Well, dear friends of Sunday night pizza from of old (and anyone else who is reading), there is no pizza tonight! Instead last night I cooked a #godoggies pizza which was lovely to eat but with unsatisfactory outcomes for the team I was barracking for on behalf of my mother who lived a long drought supporting them.  

Tonight instead became a swordfish pie night. It ended up being a simple combination of swordfish, rocket pesto, red capsicum and spring onions in puff pastry, but the simple is delicious especially teamed with lemon roasted vegetables as it was. With those flavours I could have been in Greece, though who knows when that may be possible or advisable for any of us?



Ingredients 

250 gr fresh swordfish fillet
2 sheets frozen puff pastry
1 tbs rocket pesto
2 spring onions
1/2 red capsicum
Poppyseeds 



Mode

Preheat oven to 350c
Remove pastry to thaw
Peel and chop spring onions
Roughly chop capsicum
Once pastry thawed place one sheet on bottom of baking dish
Place swordfish on pastry
Spread pesto on fish
Sprinkle spring onion over
Add red capsicum
Place second sheet of pastry over ingredients
Cut off excess and form edges of pie
Add pastry decorative features if desired
Sprinkle with poppyseeds
Cook in 360c oven fir 45 minutes







2 comments:

  1. swordfish pie? how interesting. i'm not even sure we can get it here in queensland. and i worry about it not being a sustainable fish...

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    Replies
    1. Yes it is very tricky. I used to eat Tasmanian salmon mostly until all the Flanagan stuff recently. Now I gag at the thought of eating it.

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