Baked swordfish with fennel lemons and capers Pesce spada al forno
Ingredients
- 1/3 cup olive oil
- 5 bulbs baby fennel, trimmed and thinly sliced (about 550gm)
- 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 mint (loosely packed)
- 100 gm capers, rinsed (½ cup)
- 250 ml dry white wine
Instructions
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