2020-08-13 / test@t

Swordfish with fennel, capers and lemon

Ingredients

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-BY-STEP COOKING RECIPE

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.

Cooking time

30m

Servings

Catalog