Swordfish with caper sauce
Composition / ingredients
4
servings:
Cooking method
Preheat the oven to 180 degrees. Clean the fish, wash and cut into 4 steaks. Grease the fish steaks with olive oil on each side. Place the steaks on a baking sheet, sprinkle with 1 tablespoon of zest and pepper. Bake for 6 minutes. Turn over and sprinkle with the remaining lemon zest and pepper, bake for 4-6 minutes, until cooked.
While the fish is cooking, melt the butter in a small saucepan over medium heat, add the capers and remove from the heat after half a minute. Arrange the fish on plates and pour a small amount of oil with capers. Garnish with sprigs of parsley and serve.
While the fish is cooking, melt the butter in a small saucepan over medium heat, add the capers and remove from the heat after half a minute. Arrange the fish on plates and pour a small amount of oil with capers. Garnish with sprigs of parsley and serve.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Canned capers - 23 kcal/100g
- Capers - 23 kcal/100g
- Olive oil - 913 kcal/100g
- Lemon zest - 47 kcal/100g
- Swordfish - 172 kcal/100g
