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Crumbed Sword Fish


  • 8 slices sword fish, thinly sliced and large enough to be folded over

  • 1 Lemon

  • ½ cup parsley

  • 2 tablespoons dill

  • 2 tablespoons Murray River capers, excess salt brushed off

  • 1 cup bread crumbs

  • ¼ cup olive oil


  • 1.

    In a bowl mix bread crumbs, finely chopped capers, fresh herbs, juice and zest of the lemon and enough olive oil to moisten the bread crumbs.

  • 2.

    Place a tablespoon of mixture on one side of each slice of fish.

  • 3.

    Fold it over and secure with a toothpick.

  • 4.

    In a large shallow non-stick fry pan, head a film of olive oil and sear each side until golden.

  • 5.

    Place leftover mix in the fry pan with the fish for extra crunch.

  • 6.

    Serve with a salad.

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