Baked Swordfish With Fennel, Lemons, and Capers

Name: Baked Swordfish With Fennel, Lemons, and Capers
Total time: 25 min
Ingredients: 80 ml olive oil (1/3 cup); 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 capers, rinsed (½ cup); 250 ml dry white wine (1 cup)

www.gourmettraveller.com.au

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

View full recipe on www.gourmettraveller.com.au

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Ingredients

80 ml olive oil (1/3 cup)
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 capers, rinsed (½ cup)
250 ml dry white wine (1 cup)