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Lemon
Swordfish with Roast Tomatoes
 A
Mediterranean dish in every sense of the word! Swordfish
steaks go very well with salads and potatoes, here we have
a pairing with roasted tomatoes - buy the biggest, ripest
tomatoes you can get, this way they will roast slightly
quicker. Served with lashings of extra virgin olive oil
and served with fresh bread you can't get much more Mediterranean
than this!
You
will need:
2
Swordfish steaks
2 Large tomatoes
Squeeze lemon juice
Parsley
Ground black pepper
Extra virgin olive oil
Method
- Quarter
each tomato, place on a baking tray and oven bake on a
high heat 220°C for 30 minutes.
- Ten
minutes before the tomatoes are ready heat some olive
oil in a pan, add the swordfish steaks and squeeze over
with lemon juice.
- Lightly
fry for 4 minutes each side.
- Arrange
the swordfish on a plate with the baked tomato segments.
- Season
with black pepper and add a generous splash of good olive
oil.
- Garnish
with parsley and serve with fresh crusty bread.
Serves
2
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