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Herb and caper crumbed swordfish with zucchini salad

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By

Brett Sargent

Abstract

This seafood dish is light, fresh and enticingly easy to prepare. The baked crumb adds a lovely crunch without the downsides of deep frying. Experiment with other herbs or add some chilli if you like a bit of a kick. Most firm fleshed white fish will work well with this recipe, simply adjust cooking times to suit.


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