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Swordfish with Capers
- Swordfish steaks 4, approx. 160 g each
- Lemon juice 100 ml
- Garlic clove, finely diced 1
- Lemon zest 15 ml
- Oregano a pinch
- Pickled capers 60 ml
- Extra-virgin olive oil 60 ml
- Mixed lettuce leaves, torn into bite-sized pieces 100 g
- Lemon, cut into wedges 1
Directions:View on Fine Dining Lovers
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