Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

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Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

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Serves 6

Swordfish
1/3 cup	olive oil
5 bulbs (about 550gm)	baby fennel, trimmed and thinly sliced
1 kg	swordfish, skinned and cut into six 2.5cm-thick steaks (about 170gm each)
2	lemons, thinly sliced
3 cloves	garlic, thinly sliced
1 tbsp	dried oregano
1 tbsp	fresh rosemary leaves
½ cup (loosely packed)	mint
100 gm (½ cup)	capers, rinsed
250 ml	dry white wine

1	Heat ¼ cup olive oil in a large frying pan, add fennel and stir over medium heat for 5 minutes or until soft.
2	Place swordfish, fennel, lemons and garlic in a large roasting pan, scatter with herbs and capers, then drizzle with remaining oil and season to taste with sea salt and freshly ground black pepper.
3	Bake swordfish at 190C for 10-12 minutes, then add wine and cook for another 5 minutes or until fish is just cooked through.
4	Place fennel, swordfish and lemon slices on a platter, then spoon over pan juices and serve immediately.

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RECIPE Andy Harris PHOTOGRAPHY Con Poulos STYLING Andy Harris

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