For ➍ 1 clove garlic
3 tbs olive oil
1 shallot
3 tbs white wine
350 g mixed mushrooms (frozen*)
1 lemon (unwaxed, untreated)
4 swordfish slices, 120 g each
parsley
salt & pepper
Heat the oil in a large frying pan, add the whole garlic clove, finely chopped shallot and 2 tbs warm water, salt and pepper.
Cover and cook over high heat for a few m or until the water has completely evaporated.
Add the (frozen) mushrooms, fry for 1 m, add salt and cook for a few m, until they are thawed and lightly browned.
Put the swordfish slices in the pan, add the wine. Season with 1 ts of lemon zest and cook for 5 m.
Turn the fish, soak it with the lemon juice and cook for 2-3 m.
Pepper, sprinkle with chopped parsley and serve.
Cover and cook over high heat for a few m or until the water has completely evaporated.
Add the (frozen) mushrooms, fry for 1 m, add salt and cook for a few m, until they are thawed and lightly browned.
Put the swordfish slices in the pan, add the wine. Season with 1 ts of lemon zest and cook for 5 m.
Turn the fish, soak it with the lemon juice and cook for 2-3 m.
Pepper, sprinkle with chopped parsley and serve.
