Baked swordfish fillets with lemon and spearmint

Our family is not a big sea food and fish lover but there are fishes we like more than others and one of these is the swordfish. In general we prefer either the big fishes which can be cooked whole or in slices or those which are very small and they can be eaten without the hassle of de-boning while eating...:-)) Swordfish is one of our favourites because it is quite meaty and we find it very tasty. Here with a simple way of cooking we have a delicious meal which can be served with fresh salads or Summer greens (horta). Instead of the spearmint, fresh or dried sage can also be used or parsley. The same recipe can be followed using other kind of fish fillet, that's up to you. It is not essential to marinate the fish but in my opinion it is strongly suggested because it gets a special flavour

 

Recipe of Eleni Psichouli

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
4 swordfish fillets (about 150gr. each)
3 tbsp of olive oil
1 tsp of oregano
4 tbsp of white dry wine
1 lemon (unwaxed), cut in very thin slices
salt
pepper

For the sauce:
1 tsp of capers
2 tbsp of red wine
1 tsp of sugar
½ a lemon, peel on
1 clove of garlic
2 tbsp of fresh spearmint leaves, finely chopped

Method:
Preheat the oven to 180°C.

Arrange the fish fillets on a baking tray and drizzle with the wine. Season with salt and pepper and sprinkle with the oregano. Finally drizzle with the oil and cover the fillets with the lemon slices. Leave the tray in the fridge for 30 minutes to marinate the fish.

Put in the oven and bake for 14-15 minutes. Be careful with the swordfish, it should remain lightly pink inside. If overcooked then it becomes rather hard and loses its nice taste.

While the fish is cooking, put in a blender the sauce ingredients and whiz until they are well combined and mashed properly.

Take the fish out of the oven, drain off the cooking juices and arrange on a serving platter. Pour over with the sauce and serve while it is still warm.