2020-08-13 / test@t

Swordfish with fennel, capers and lemon

Swordfish with fennel, capers and lemon
  • 1 kg swordfish fillet
  • 5 кочанчиков фенхеля
  • 2 lemons
  • 2-3 cloves of garlic
  • 100 g small capers
  • 250 ml dry white wine
  • 100 ml olive oil
  • 1 st. l. dried oregano
  • 2-3 sprigs of rosemary
  • a handful of mint leaves
  • salt, freshly ground black pepper


Step 1
Cut the fish into 6 steaks 2.5 cm thick. Cut the fennel into thin slices. Lemons - in thin circles. Cut the garlic into slices.
Step 2
Heat half of the olive oil in a large skillet, add the fennel and cook over medium heat, stirring occasionally, for 5 minutes. Transfer to a baking dish.
Step 3
Place fish pieces, lemons and garlic in a mold. Sprinkle with oregano, rosemary leaves, mint and capers. Drizzle with the remaining oil. Season with salt and pepper. Bake in the oven at 170 ° C for 15 minutes. Then pour in the wine and cook for another 5 minutes. Transfer to a serving dish, pour over the juice and serve immediately.
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