Roasted Swordfish with Fennel, Pine Nuts and Raisins

Name: Roasted Swordfish with Fennel, Pine Nuts and Raisins
Cuisine: Mediterranean
Ingredients: salt and freshly cracked black pepper; salt and freshly cracked black pepper; 100 ml romescu sauce; 2 tablespoons chopped mint leaves; 1 onion, thinly sliced; 75 g olive oil; a pinch of sugar; 1 head of fennel, thinly sliced, fronds reserved and chopped; 50 g raisins, soaked in water for 20 minutes and drained; 50 g pine nuts, lightly toasted; 4 swordfish steaks, 200 g each; 50 g raisins, soaked in water for 20 minutes and drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

75 g olive oil
1 onion, thinly sliced
1 head of fenne

Europe
Fish course
Pescatarian

Method

Heat 50 ml of the oil in a pan, add the onion, fennel and sugar and cook over a low heat until lightly caramelised and golden.
Add the pine nuts and drained raisins and cook for a further 5 minutes.
Meanwhile, heat the remaining oil in a frying pan and se