Swordfish steak with lemon and capers
- 1 lb swordfish
- 1 oz salted capers
- 5 oz mâche (lamb’s lettuce)
- 2 lemons
- 3 ½ tablespoons extra virgin olive oil
- salt and pepper
Heat the oven to 350°F (180°C) and grease a baking dish with extra-virgin olive oil.
Slice the swordfish into 4 pieces. Season with salt and pepper on both sides and arrange the fish in the baking dish.
Remove the peel and pith from one of the lemons. Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each fruit; remove the segments whole, reserving the fruit and juice. Dice the lemon segments. Cover the swordfish with the diced lemon and capers. Pour the lemon juice on top and drizzle with 4 tbsp. (60 ml) extra-virgin olive oil. Transfer to the oven and bake, covering with foil if it gets too dry.
Juice the second lemon, and in a bowl, combine the juice with the 3 tbs. (43.5 ml) oil; season with salt and pepper to taste.
Combine the mache with the lemon dressing and serve with the swordfish.