Espadon au vin blanc et sauce au citron




  • 1 kg ( 2,2 lbs) swordfish (divided into 4 portions)
  • 3 cloves of garlic
  • 150 ml (5,072 oz) white wine
  • Juice and rind of 1 lemon
  • 4 sprigs of fresh thyme
  • Salt
  • Black pepper
  • Olive oil

Marinate the fish with white wine, lemon juice, lemon zest, finely chopped garlic, fresh thyme, salt, pepper and olive oil. Let the marinated fish stand for 15 minutes. Then put grease-proof paper on the baking tray and place the fish on it. Bake in a preheated 180-degree oven on top-bottom mode for 10-15 minutes, until it turns color. You are now ready to feast.


 

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