Swordfish Mediterranean Layers

Swordfish Mediterranean Layers

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 2 servings. gluten-free, pescatarian, dairy free


  • 1 swordfish fillet (2 inches wide, maximum)
  • 4 garlic cloves
  • 2 tablespoons black olive paste
  • 2 tablespoons cold press olive oil
  • ½ lemon, juiced
  • 4 slices bell pepper
  • 1 zucchini slice on the long side
  • 1 cup raw spinach
  • 1 tablespoon fresh Rosemary
  • 1 tomato, sliced
  • 2 basil leaves


  1. In a bowl mix the olive paste, chopped garlic and lemon juice.
  2. Slice the long side the fish fillet into 4 slices of about 1/2 inch each.
  3. Rub the fish into the olive oil and spices mix and set aside.
  4. Heat up a pan and cook the spinach with the olive oil for 2-3 minutes. Repeat this operation with the bell pepper slices and zucchini slices. Set aside.
  5. In that same hot pan, cook the 4 fish slices about 30 seconds on each side.
  6. Now it is time to make your layers. Lay 1 slice of fish, then 1 slice of tomato, followed by 1 slice of roasted zucchini, add another slice of fish, plus more zucchini and cooked spinach. Finish with a basil leaf on top. Repeat this operation 2 times for 2 servings. Pour some extra olive oil on top if you wish.
  7. Enjoy!