Fish Fillet with Citrus and Salad
ready in 35 min.
- 4 Swordfish fillet (approx. 160 g each)
- ⅜ cup lemon juice
- 3 Tbsps olive oil
- 3 garlic cloves (finely diced)
- 1 Tbsp lemon zest
- 4 Tbsps pickled Caper
Drizzle the fish with a tsp of lemon juice and leave to steep for 10 minutes.
Heat the oil in a pan and fry the fish on both sides for 2-3 minutes. Halfway through the cooking time add the garlic, the remaining lemon juice and the lemon zest and simmer for a further 2 minutes.
Then add the capers and serve garnished with the lettuce and the lemon wedges.