Swordfish panini with rocket and lemon aioli

  • Preparation Time5 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy

For the lemon aioli

150g mayonnaise
1 lemon, zested
2 tbsp fresh lemon juice
1 clove garlic, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper

For the swordfish panini

1 1/2 tbsp olive oil
4 (170g) pieces swordfish, about 1 1/2-cm thick
Salt and freshly ground black pepper
1 tbsp herbes de Provence
2 cloves garlic, minced
1 loaf focaccia bread
60g fresh rocket greens
For the lemon aioli:

1) Mix together all the ingredients in a small bowl. Set aside.

For the swordfish panini:

1) Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.

2) Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the lemon aioli on both halves of the sandwich. Top the bottom half with a handful of rocket greens. Top the rocket greens with the cooked swordfish, and top the sandwich with the remaining bread.

Serve immediately.

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