| baked
swordfish with fennel |
| |
| Ingredients -
Serves 4 |
|
Method |
4 slices swordfish,
about 150g each
1 bunch fennel
15ml dry white wine
5ml Pernod
1 onion
extra virgin olive oil
salt and freshly ground pepper |
|
Chop the
fennel and the onion and put in a bowl. Pour over the dry white
wine and the Pernod. Add the fish steaks, season with salt and
freshly ground pepper and cover with clingfilm. Leave to marinate
in the fridge for at least 30 minutes. |
|
Heat 3 tbsp
extra virgin olive oil in a frying pan and add the fish steaks.
Fry for 3 minutes on each side until golden. Meanwhile brush
an ovenproof dish with extra virgin olive oil and preheat the
oven to 180C. Transfer the fish to the dish and pour over half
the marinade. Cover and bake for 15 minutes. Serve warm. |
| |
 |
|
Preparation time: 20 minutes
Cooking time: 30 minutes |
|
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