Bavette with swordfish, olives and fennel

2 servings

20 minutes

Bavette with swordfish, olives, and fennel is an exquisite dish of Italian cuisine that combines the freshness of the sea with the richness of Mediterranean flavors. Swordfish, known for its tender and slightly sweet taste, harmoniously complements juicy cherry tomatoes, tangy olives, and aromatic fennel. The wine adds a light acidity to the sauce while crispy bread crumbs provide a textural twist. This dish is perfect for a romantic dinner or a cozy family lunch. It embodies the philosophy of Italian cuisine — simple yet quality ingredients creating rich flavor and enjoyment of food.

Energy value per serving

• Calories: 909.9
• Proteins: 30.3g
• Fats: 44.5g
• Carbohydrates: 88.4g

Ingredients

• Bavette pasta: 200 g
• Swordfish: 160 g
• Cherry tomatoes: 6 pc
• Pitted olives: 50 g
• Onion: 0.5 head
• Dry white wine: 25 ml
• Olive oil: 3.5 tbsp
• Parsley: 10 g
• Fennel leaves: 2 pc
• White bread: 3 pc
• Coarse salt: 14 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the crust off the bread slices, crumble the crumb, and fry the crumbs in a hot pan with half a tablespoon of olive oil until golden brown. Finely chop the parsley and add a small pinch to the crumbs, setting aside the remaining greens.

   Required ingredients:

   • White bread: 3 pieces
   • Olive oil: 3.5 tablespoons
   • Parsley: 10 g

2. Pour two liters of water into a large pot and place it on the heat. While the water is boiling, cut the fish into cubes about 2 cm on each side, slice the olives and half an onion into rings, and quarter the cherry tomatoes.

   Required ingredients:

   • Swordfish: 160 g
   • Pitted olives: 50 g
   • Onion: 0.5 head
   • Cherry tomatoes: 6 pieces

3. Heat a pan with two tablespoons of olive oil. First, sauté the onion (for about two minutes), then add the fish, stir, and after half a minute, add the tomatoes and olives. Season with salt and pepper to taste. Pour in white wine and let it reduce a bit.

   Required ingredients:

   • Olive oil: 3.5 tablespoons
   • Onion: 0.5 head
   • Swordfish: 160 g
   • Cherry tomatoes: 6 pieces
   • Pitted olives: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dry white wine: 25 ml

4. To prepare bavette: dissolve sea salt in a pot of boiling water and cook the pasta for about seven minutes. Once ready, drain the water and transfer the bavette to the pan with fish and vegetables. Stir and sauté everything together for another minute.

   Required ingredients:

   • Coarse salt: 14 g
   • Bavette pasta: 200 g

5. Place the swordfish on plates, garnish with fennel leaves, sprinkle with bread crumbs and parsley, drizzle with olive oil, sprinkle with freshly ground black pepper, and serve immediately.

   Required ingredients:

   • Fennel leaves: 2 pieces
   • White bread: 3 pieces
   • Parsley: 10 g
   • Olive oil: 3.5 tablespoons
   • Ground black pepper:  to taste