Ingredients portion 2
Pasta bavette 200 g
Swordfish 160 g
Cherry tomatoes 6 pieces
Seedless olives 50 g
Onions ½ head
White dry wine 25ml
Olive oil 3.5 tablespoons
Parsley 10 g
Fennel leaves 2 pieces
White bread 3 pieces
Coarse salt 14 g
Salt to taste
Ground black pepper to taste
Cooking instructions 20 minutes
1 Cut the crusts off the bread slices, crumble the crumbs 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 and set aside the remaining herbs.
2 Pour two litres of water into a large saucepan and put it on the fire. While the water is boiling, cut the fish into cubes with about 2 cm sides, the olives and half an onion into rings and the cherry tomatoes into quarters.
3 Heat a frying pan with two tablespoons of olive oil. First fry the onion (for about two minutes), then add the fish to the pan, stir it in and, after another half minute, add the tomatoes and olives. Season with salt and pepper to taste. Pour in the white wine and leave to evaporate a little.
4 Prepare the bavette: dissolve the sea salt in a pan of boiling water and boil the pasta for about seven minutes. Drain as soon as it is ready and place the bavette in a pan with the fish and vegetables. Stir and fry all together for another minute.
5 Bavette and swordfish place on plates, garnish with fennel leaves, sprinkle with breadcrumbs and parsley herbs, drizzle with a tablespoon of olive oil, sprinkle with freshly ground black pepper and serve immediately. Recipe tip You can also take some anchovies and add them to the breadcrumbs when frying – then the taste is a little more savoury. 
