Ingredients
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1 kg Swordfish fillet without the skin from one of the Blue Island Fish Markets
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For the marinade:
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1 cup olive oil
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Juice of a lemon
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2 bay leaves
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1 onion, finely chopped
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3-4 sprigs parsley, finely chopped
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Salt
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Pepper
Instructions
Mix all the marinade ingredients in a bowl. Put the swordfish fillets in and cover with cling film. Refrigerate for about 2 hours.
Then lay the slices on a greased baking tray under the grill. From time to time, turn them over so that they are cooked properly. Grill for 15 – 20 minutes or so, depending on the oven.
Serve drizzled with olive oil and sprinkled with salt and pepper.
Garnish with a sprig of rosemary.
Bon appétit!
