Name: Baked swordfish with fennel, lemons and capers (Pesce spada al forno)
Yield: 6
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

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Australian Gourmet Traveller fast Italian style recipe for 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

Method

Main

1.Heat ¼ cup olive oil in a large frying pan, add fennel and stir over medium heat for 5 minutes or until soft.

2.Place swordfish, fennel, lemons and garlic in a large roasting pan, scatter with herbs and capers, then drizzle with remaining oil and season to taste with sea salt and freshly ground black pepper.

3.Bake swordfish at 190C for 10-12 minutes, then add wine and cook for another 5 minutes or until fish is just cooked through.

4.Place fennel, swordfish and lemon slices on a platter, then spoon over pan juices and serve immediately.

Styling by Andy Harris