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


You'll need

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

Method

  • 01
  • Heat ¼ cup olive oil in a large frying pan, add fennel and stir over medium heat for 5 minutes or until soft.
  • 02
  • 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.
  • 03
  • Bake swordfish at 190C for 10-12 minutes, then add wine and cook for another 5 minutes or until fish is just cooked through.
  • 04
  • Place fennel, swordfish and lemon slices on a platter, then spoon over pan juices and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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