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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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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