Like crispy-coated fish? Then you will LOVE this fresh herb, grated Italian-style cheese & panko breadcrumb coating, which transforms the swordfish fillet into a seafood taste sensation. The layer of dijon mustard & garlic adds a beautiful warmth, which is balanced by the earthy artichoke & creamy feta salad. Served with oven-roasted butternut chips.
Serving guide
Choose your portion size.
BEGIN THE CHIPS
Preheat the oven to 200°C. Coat the butternut chips in cooking spray (or an oil of your choice) and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
PREP STEP
In a bowl, combine the panko with the grated hard cheese, ½ of the dill, the Greek seasoning and some black pepper. In another small bowl, combine the mustard and garlic.
HERB-CRUSTED Fish
Pat the Fish dry with paper towel and coat the fish in the mustard mixture. Gently coat the fish in the herb-panko mixture and place on a greased baking tray. When the butternut has 10-15 minutes remaining, place the fish in the oven and roast until cooked through and golden. In the final 5-6 minutes, turn the oven onto the grill setting so the panko crumb can turn golden.
SALAD & SERVE
Plate up the salad leaves, topped with the artichokes, feta and white balsamic vinegar. Side with the golden Fish and finish your plate off with the roasted butternut chips and dig in, Chef!
Butternut Chips - 200g
Panko Breadcrumbs - 15ml
Grated Italian-style Hard Cheese - 5ml
Fresh Dill - 3g
Greek Seasoning - 5ml
Dijon Mustard - 15ml
Garlic Clove - 1
Line-caught Swordfish Fillet/s - 125g
Salad Leaves - 20g
Artichoke Quarters - 20g
Danish-style Feta - 30g
White Balsamic Vinegar - 10ml
BEGIN THE CHIPS
Preheat the oven to 200°C. Coat the butternut chips in cooking spray (or an oil of your choice) and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
PREP STEP
In a bowl, combine the panko with the grated hard cheese, ½ of the dill, the Greek seasoning and some black pepper. In another small bowl, combine the mustard and garlic.
HERB-CRUSTED Fish
Pat the Fish dry with paper towel and coat the fish in the mustard mixture. Gently coat the fish in the herb-panko mixture and place on a greased baking tray. When the butternut has 10-15 minutes remaining, place the fish in the oven and roast until cooked through and golden. In the final 5-6 minutes, turn the oven onto the grill setting so the panko crumb can turn golden.
SALAD & SERVE
Plate up the salad leaves, topped with the artichokes, feta and white balsamic vinegar. Side with the golden Fish and finish your plate off with the roasted butternut chips and dig in, Chef!
Butternut Chips - 400g
Panko Breadcrumbs - 30ml
Grated Italian-style Hard Cheese - 10ml
Fresh Dill - 5g
Greek Seasoning - 10ml
Dijon Mustard - 30ml
Garlic Clove - 1
Line-caught Swordfish Fillet/s - 250g
Salad Leaves - 40g
Artichoke Quarters - 40g
Danish-style Feta - 60g
White Balsamic Vinegar - 20ml
BEGIN THE CHIPS
Preheat the oven to 200°C. Coat the butternut chips in cooking spray (or an oil of your choice) and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
In a bowl, combine the panko with the grated hard cheese, ½ of the dill, the Greek seasoning and some black pepper. In another small bowl, combine the mustard and garlic.
HERB-CRUSTED Fish
Pat the Fish dry with paper towel and coat the fish in the mustard mixture. Gently coat the fish in the herb-panko mixture and place on a greased baking tray. When the butternut has 10-15 minutes remaining, place the fish in the oven and roast until cooked through and golden. In the final 5-6 minutes, turn the oven onto the grill setting so the panko crumb can turn golden.
SALAD & SERVE
Plate up the salad leaves, topped with the artichokes, feta and white balsamic vinegar. Side with the golden Fish and finish your plate off with the roasted butternut chips and dig in, Chef!
Butternut Chips - 600g
Panko Breadcrumbs - 45ml
Grated Italian-style Hard Cheese - 15ml
Fresh Dill - 8g
Greek Seasoning - 15ml
Dijon Mustard - 45ml
Garlic Cloves - 2
Line-caught Swordfish Fillets - 375g
Salad Leaves - 60g
Artichoke Quarters - 60g
Danish-style Feta - 90g
White Balsamic Vinegar - 30ml
BEGIN THE CHIPS
Preheat the oven to 200°C. Coat the butternut chips in cooking spray (or an oil of your choice) and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
In a bowl, combine the panko with the grated hard cheese, ½ of the dill, the Greek seasoning and some black pepper. In another small bowl, combine the mustard and garlic.
HERB-CRUSTED Fish
Pat the Fish dry with paper towel and coat the fish in the mustard mixture. Gently coat the fish in the herb-panko mixture and place on a greased baking tray. When the butternut has 10-15 minutes remaining, place the fish in the oven and roast until cooked through and golden. In the final 5-6 minutes, turn the oven onto the grill setting so the panko crumb can turn golden.
SALAD & SERVE
Plate up the salad leaves, topped with the artichokes, feta and white balsamic vinegar. Side with the golden Fish and finish your plate off with the roasted butternut chips and dig in, Chef!
Butternut Chips - 800g
Panko Breadcrumbs - 60ml
Grated Italian-style Hard Cheese - 20ml
Fresh Dill - 10g
Greek Seasoning - 20ml
Dijon Mustard - 60ml
Garlic Cloves - 2
Line-caught Swordfish Fillets - 500g
Salad Leaves - 80g
Artichoke Quarters - 80g
Danish-style Feta - 120g
White Balsamic Vinegar - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R120.09
for 4 servings · R30.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 20 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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White Balsamic Vinegar needs 40 mlHand Cooked Salt and White Balsamic Vinegar Flavoured Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Dijon Mustard needs 60 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R67.99 · 1% of packR0.87
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Greek Seasoning
- Artichoke Quarters
- Butternut Chips
- Line-caught Swordfish Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Herb-crusted Swordfish?
The preparation time for Herb-crusted Swordfish with butternut chips is between 30 and 35 minutes.
What is the total time required to make Herb-crusted Swordfish with butternut chips?
The total time required to make Herb-crusted Swordfish with butternut chips is between 35 and 40 minutes.
How many servings does Herb-crusted Swordfish provide?
4 servings
What are the main ingredients in Herb-crusted Swordfish?
Artichoke Quarters, Butternut Chips, Danish-style Feta, Dijon Mustard, Fish, Fresh Dill, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Greek Seasoning, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, Panko Breadcrumbs, Salad Leaves, White Balsamic Vinegar
What is the nutritional information of Herb-crusted Swordfish?
Calories: 497, Carbs: 36 grams, Fat: grams, Protein: 36.8 grams, Sugar: 8 grams, Salt: 2936 grams
How do I prepare Herb-crusted Swordfish?
HERB-CRUSTED FISH: Pat the fish dry with paper towel and coat the fish in the mustard mixture. Gently coat the fish in the herb-panko mixture and place on a greased baking tray. When the butternut has 10-15 minutes remaining, place the fish in the oven and roast until cooked through and golden. In the final 5-6 minutes, turn the oven onto the grill setting so the panko crumb can turn golden. SALAD & SERVE: Plate up the salad leaves, topped with the artichokes, feta and white balsamic vinegar. Side with the golden fish and finish your plate off with the roasted butternut chips and dig in, Chef! PREP STEP: In a bowl, combine the panko with the grated hard cheese, ½ of the dill, the Greek seasoning and some black pepper. In another small bowl, combine the mustard and garlic. BEGIN THE CHIPS: Preheat the oven to 200°C. Coat the butternut chips in cooking spray (or an oil of your choice) and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Herb-crusted Swordfish?
Artichoke Quarters, Butternut Chips, Danish-style Feta, Dijon Mustard, Fish, Fresh Dill, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Greek Seasoning, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, Panko Breadcrumbs, Salad Leaves, White Balsamic Vinegar
How many calories does Herb-crusted Swordfish have?
497 calories
How much fat content does Herb-crusted Swordfish have?
grams