Herb Crusted Swordfish Fillet recipe

Preparation Time: 20 minutes | Cooking Time: 25 minutes

Dill, marjoram, parsley and basil coat a swordfish fillet in this simple recipe. Serve alongside homemade potato wedges as a great alternative to cod.


  • 20g each dill, marjoram, parsley and basil, finely chopped
  • 2 salted anchovy fillets, rinsed
  • 1 x 600g swordfish fillet, boned and ready to cook
  • 2 tbsp. plain flour
  • Salt and pepper
  • Lemon wedges, to serve
  • Oil


  1. Finely chop the anchovy fillets and mix in a bowl with the herbs and flour, with a pinch of salt and pepper. Wash the fish and pat dry.

  2. Oil a baking tin. Dredge the fish in the flour, anchovy and herb mix. Heat a little oil in a large frying pan and seal the fish very briefly for 30 seconds on either side. Put the swordfish fillet into the baking tin, then bake at 180C for 10-15 minutes or until flaking gently.

If you don't have any fresh herbs, feel free to use dried. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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