I love swordfish, but the only way I have ever eaten it was baked and served with plain boiled potatoes, salad or vegetables on the side. This dish is a little different, but I think I still prefer swordfish cooked the way I first had it in Fuengirola. I am told that it is nice served simply with a mixed salad and rice cook in stock with garlic and herbs!

Serves 2 people

2 pieces of swordfish
3 to 4 tbsp olive oil
Sauce:-
3 tbsp olive oil
Fresh parsley leaves, chopped
Fresh basil leaves, chopped
2 shallots, skinned and chopped
Sea salt and pepper
Oil/garlic mixture:-
1 small clove of garlic, finely chopped
1/2 tbsp white breadcrumbs
1/2 tsp oregano (leaves only)
Juice of half a small lemon

2 tomatoes, halved

Place the swordfish onto a plate
Drizzle with olive oil
Leave to marinate for about 10 minutes

Sauce – heat 3 tablespoons of olive oil in a large frying pan, add the parsley, basil, shallots and seasoning – put to one side until the onion is cooked

Put the crushed garlic, breadcrumbs, oregano and lemon juice into a bowl, mix to combine then adding seasoning to taste

Wash the tomatoes, cut in half around the equator then place onto a baking tray and cover with the oil and garlic mixture
Place on the middle shelf of a preheated oven set to 180 degrees Celsius and bake for 10 minutes (or to taste, I like them with a little bit of bite left in them rathern than “squashy”)
Swordfish – place the fish onto a hot griddle and cook until golden brown on both sides, adding more olive oil if required (I prefer it baked in the oven)
Place the fish onto a serving platter, circle with the tomatoes and drizzle with the sauce and garnish
Serve with salad leaves and plain boiled new potatoes