Bavette Pasta with Swordfish and Olives

Cut the crust off the bread slices and crumble the crumb. Fry the breadcrumbs in a heated pan with half a tablespoon of olive oil until golden brown.

Finely chop the parsley. Add a small pinch to the breadcrumbs, set the rest of the greens aside.

Pour two liters of water into a large pot and put it on the heat.

While the water is boiling, cut the swordfish into cubes with sides of approximately 2 cm. Slice the olives and half of the onion into rings. Divide the cherry tomatoes into quarters.

Heat a frying pan with two tablespoons of olive oil. Fry the onion for about two minutes.

Add the fish and stir. After half a minute, add the tomatoes and olives. Salt and pepper to taste.

Pour in the white wine and let it evaporate a little.

Dissolve coarse salt in a pot of boiling water. Cook bavette for about seven minutes.

When the pasta is ready, drain the water and transfer it to a pan with the fish and vegetables. Mix and fry everything together for another minute.

Place the bavette on plates. Garnish with fennel leaves, sprinkle with breadcrumbs and parsley.

Drizzle with a tablespoon of olive oil, sprinkle with freshly ground black pepper, and serve immediately.