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Baked swordfish


1 garlic clove, finely chopped
pinch of chilli flakes
1 onion, finely chopped
50g salted capers, washed and drained
50g stuffed olives, sliced
50g black olives, pitted and sliced
handful of flat-leaf parsley, roughly chopped
glass of white wine
3 tbsp olive oil
1 tsp oregano
4 swordfish steaks (200g each)

1. To make the marinade, place the garlic, chilli flakes, onion, capers, olives and parsley in a mixing bowl.
2. Pour in the wine, olive oil and oregano. Mix well and pour over the swordfish steaks.
3. Wrap with plastic wrap and refrigerate for 1 hour, turning the fish over after 30 minutes.
4. Meanwhile, preheat the oven to 200°C.
5. Drain the fish and place in an ovenproof dish. Season with salt and a little extra olive oil.
6. Cover with aluminium foil and bake for 10 minutes.
7. Pour the remaining marinade into a sauté pan and simmer until the wine evaporates. Season with a little salt.
8. Pour the sauce over the fish and return to the oven for 5 minutes.

Recipe courtesy of caper grower, Jonathon Trewartha

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