Baked Tomatoes with Swordfish and Panko Breadcrumbs

Panko is often used in Japanese fried dishes. Adding garlic to panko adds an appetizing aroma to the crunchiness.

Baked Tomatoes with Swordfish and Panko Breadcrumbs
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Average

Seafood

Vegetables

Party

240kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 2 tomatoes (280-300 g)
  • 1 fillet swordfish (large) (100 g)
  • [Garlic panko]

    • 6 tbsp fresh panko breadcrumbs
      Note

      Bread ground into panko.

    • 1/2 tsp garlic (minced)
    • 2 tbsp parsley (minced)
    • 1/4 tsp salt
    • A pinch of pepper
    • 2 tbsp olive oil
  • A pinch of salt
  • A pinch of pepper

Directions

1

Scoop out the tomato stems. Trim the bottom and cut across in half. Cut the swordfish into 1 cm cubes. Season with salt and pepper.

2

Pour the panko into a bowl and add the remaining ingredients in the order in which they are listed. Place the fish in the bowl and cover with panko.

3

Lay the tomatoes, cross section up, on a toaster-oven pan tray. Cover with the panko and fish mixture. Bake for 8-10 minutes until golden brown. If it looks as if the panko will burn before the time is up, cover with aluminum foil.

Advice

Heap the garlic panko and fish mixture on top of each tomato. Enjoy the appetizing aroma of panko and olive oil!