Ingredients
4 X 180g slices of Broadbill Swordfish
Caponata
3 eggplants
1 onion
6 garlic cloves
5 vine rippened tomatoes
1/2 bunch basil
1/2 bunch parsley
1/2 cup toasted pinenuts
1/2 cup tiny capers
150ml olive oil
Salsa Verde
2 bunches parsley
2 tbs tiny capers
1 Oritz anchovie
70g stale sourdough bread
1/2 clove garlic
1 boiled egg
1/2 lemon
100ml extra virgin olive oil
50 ml milk
Description
Australian Good Food Guide
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