Swordfish with fennel and potato salad
Instructions
Cut the potatoes into thin slices, cook them in a skillet with oil until golden and season with salt.
Cut the fish, grilling, then salt, pepper and arrange it on a platter with the fennel cut end surrounded by potatoes and peeled oranges.
Drizzle with olive oil and lemon juice.
Ingredients and dosing for 4 persons
- 200 g of slices of swordfish
- 1 tablespoon of olive oil extra virgin
- 1/2 faggot
- 2 new potatoes
- Lemon juice
- 1 orange
- Salt
- Pepper