Marinated Swordfish

Briefly rinse the swordfish slices in a cool place and dry with kitchen roll. Season lightly with salt on both sides and season with pepper.

Spread a sieve tray with aluminum foil and coat with a quarter of the olive oil. Place the fish slices side by side.

Cut the lemon in half. Squeeze one half and put it in a small bowl with the remaining olive oil. Remove the peel from the garlic, squeeze it and add it. Chop the parsley and capers and add. Spread the marinade evenly over the fish. Cut the second half of the lemon into 4 slices and place on top of the fish.

Fill a frying pan or steamer about 2 inches high with water and bring to a boil. Place the covered strainer with the fish on the pan or steamer and cook the swordfish in the rising steam for about twenty minutes.

In the meantime, pluck the leaves from the sprigs. Five minutes before the end of the cooking time, remove the lemon slices, sprinkle the fish with oregano and finish steaming.

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