Baked swordfish with fennel, lemons and capers - 9Kitchen

Name: Baked swordfish with fennel, lemons and capers - 9Kitchen
Ingredients: 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

kitchen.nine.com.au

Serves 6Cooking time Prep time 5 mins cook 20 mins Preheat oven to 180C. Heat 3 tablespoons olive oil in a ...

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Ingredients

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