Salty Mediterranean Swordfish
September 19, 2007 mains, seafood
Serves: 2
Cook time: 15min
Ingredients:
8 small capers
2 anchovy filets
3 springs of thyme
1 small garlic clove
Pepper
½ lemon
1. Pre-heat the oven to around 200 degrees.
2. Finely chop capers, anchovy, thyme and garlic together on a chopping board.
3. Lay swordfish out on a plate, drizzle with olive oil and add a little pepper. Remember how salty the mix will be once added and don’t add additional salt.
4. Rub the fillet with caper, anchovy, thyme and garlic mixture.
5. Place in your pan and lay slices of lemon on top.
6. Cook for 10 or so minutes depending on thickness of the fish.