Bavette with Swordfish, Olives, and Fennel

Ingredients

• Bavette Pasta 5 oz
• Swordfish 5 oz
• Marinated cherries 6 pieces
• Pitted olives 0 oz
• Onion ½ heads
• Dry White Wine 0 fl oz
• Olive Oil 3½ spoons
• Parsley 0 oz
• Fennel 2 pieces
• White bread 3 pieces
• Coarse Salt 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove the crusts from the slices of bread, crumble the insides, and toast the crumbs in a hot skillet 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 herbs.

Step 2

Pour two liters of water into a large pot and place it on the heat. While the water is coming to a boil, 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.

Step 3

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

Step 4

Prepare the bavette: dissolve sea salt in a pot of boiling water and cook the pasta for about seven minutes. Once it's ready, drain the water and transfer the bavette to the skillet with the fish and vegetables. Toss everything together and sauté for another minute.

Step 5

Arrange the bavette with swordfish on plates, garnish with fennel leaves, sprinkle with breadcrumbs and parsley, drizzle with a tablespoon of olive oil, season with freshly ground black pepper, and serve immediately.