Lemon baked swordfish (Pesce spada al forno con limone) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 284) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on March 20, 2020

    Don’t let the detailed instructions scare you away from making this. It’s really quite easy and it came out great! I had two thick, large swordfish steaks in my freezer and I cut each of them into three triangles. Although Lidia says to bake the fish for about 12 minutes, mine required 22 minutes of baking. Like most Lidia dishes, this one has great visual appeal.

  • GiselleMarie on March 20, 2020

    Don’t let the detailed instructions scare you away from making this. This dish is actually quite easy and it came out great! I had two thick, large swordfish steaks in my freezer, each of which I cut into three triangles. Lidia recommends baking the fish for about 12 minutes but mine took about 22 minutes. Like most Lidia recipes, this one had fantastic visual appeal.

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