FISH AND SEAFOOD
Swordfish in the oven: mode, temperature and time
Suggested settings for cooking swordfish in the Cecotec Bolero Hexa P516000 oven.
- Oven mode
- Grill + fan
- Temperature
- 200 °C
- Time
- 12-15 min
- Shelf level
- Middle
- Preheating
- Yes, for 5 minutes
Preparation and scope
Pez espada and emperador are accepted Spanish names for Xiphias gladius. One food record is published and historical links are preserved.
The official list validates the name, not the retained 12–15 minutes. No cut was recorded to explain the retired Emperador record’s 15–18 minutes.
Sources and checks for this food page
Can be improved using a verifiable source · Documentary review:
The preparation scope was reviewed and its historic reference retained; numerical settings were not checked against the original.
- Guia_Practica_de_Cocinado_Cecotec_Bolero_Hexa_516000.pdfOriginal not recovered · Historic food-record references, pages 2–7
Declared origin of the legacy settings. Its original reference is preserved for traceability.
The PDF has not been recovered to verify authorship, edition or each setting. It is not presented as an official Cecotec document.
- Resolución de 27 de mayo de 2026 — Denominaciones comerciales de especies pesqueras y de acuiculturaSource consulted · Single annex: SWO, “Pez espada o emperador”, Xiphias gladius; meagre, monkfish and cuttlefish names
Commercial identity and the swordfish/emperador name equivalence in Spain. Supports merging two records without inventing a different cut.
It does not prescribe oven temperatures, times, cuts or shelf positions. Consolidation does not validate the retained cooking interval.
Recommendation for swordfish
Brush with oil and avoid overcooking.
Documentary review: 2026-10-26