Watercress Baked Swordfish

Recipe by, Norma J. Leclair

• 1 pound swordfish, cut into two servings
• ½ cup finely chopped watercress with large stems removed
• ¼ cup plain yogurt or sour cream
• ¼ cup whole egg mayonnaise
• 1 garlic clove, minced
• ¼ cup plain dried or fresh bread crumbs
• ½ cup milk

Preparation

1. Mix watercress, yogurt, mayonnaise, garlic, and bread crumbs in a mixing bowl.

Assembly

1. Select and ovenproof casserole just large enough to contain swordfish. Place swordfish in casserole, add milk and spread watercress topping evenly on swordfish.
2. Bake in preheated 400 degree oven for 20 minutes.