A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.



(Serves 5)
• 5 Swordfish Fillets
• 2 Sweet Potato
• 4 Potatoes
• Rocket
• Cherry Tomatoes
• Capers
• Chives
• Butter
• Parmesan Cheese
• Lemons
• Balsamic Vinegar
• Salt
• Pepper
• Olive Oil

Peel potatoes and run cut into shoestring fries. Lightly fry, then dry on paper towel and season with salt and pepper. Refry to make them super crunchy, dry again and sprinkle on finely grated parmesan and toss while hot. Melt butter in a pan, place fish in pan, squeeze lemon over fish and add capers. Turn fish once. When cooked, remove fish and pour remaining fluid over the fillet. Top with finely cut chives. Place rocked with halved cherry tomatoes, drizzle over balsamic and olive oil.

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