Baked Swordfish with Fennel, Lemons and Capers

 

Australian Gourmet Traveller video recipe for baked swordfish with fennel, lemons and capers

What you will need

80 ml (1/3 cup) olive oil

5 bulbs of baby fennel, trimmed and thinly sliced

1 kg skinless swordfish fillet, cut into six 10cm long 2 cm thick steaks (approx 170gm per steak)

2 lemons, thinly sliced

3 cloves of garlic, thinly sliced

1 tbsp dried oregano

1 tbsp rosemary

½ cup (loosely packed) fresh mint leaves

100 gm (½ cup) capers, rinsed

250 ml (1 cup) dry white wine

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