Swordfish and Herb Pizza

Swordfish and Herb Pizza

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes + 3-12 hours of marinated time. 2 servings, gluten-free, pescatarian, dairy free.


  • 1 swordfish fillet
  • 1 teaspoon of Himalayan sea salt
  • 1 tablespoon smoked paprika
  • 1 gluten free pizza crust 14 inches or 2 large pita breads
  • 2 tablespoons cold press olive oil
  • 4 garlic cloves
  • 2 tablespoons chive, chopped
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 2 tomatoes, sliced
  • 2 basil leaves


  1. Pre heat the oven to 415F.
  2. Place the fish fillet into a bowl and rub on the smoked paprika and sea salt. Let that soak in for a minimum of 3-4 hours, ideally overnight.
  3. Lay the pizza crust/the pita bread on a cookie sheet.
  4. Pour 1 tablespoon of olive oil on each pita or the large crust.
  5. Chop all the herbs and garlic into small pieces. Spread it evenly on the crust.
  6. Chop the onion into thin slices. Do the same for the tomatoes.
  7. Lay some tomatoes on the pizza crust and then the onions.
  8. Slice the fish into thin long pieces. Lay them over the pizza, too.
  9. Bake into the oven for 15 minutes.
  10. Serve hot or cold as you wish.