Dill, marjoram, parsley and basil coat a swordfish fillet in this simple recipe. Serve alongside homemade potato wedges as a great alternative to cod.
- 20g each dill, marjoram, parsley and basil, finely chopped
- 2 salted anchovy fillets, rinsed
- 1 x 600g swordfish fillet, boned and ready to cook
- 2 tbsp. plain flour
- Salt and pepper
- Lemon wedges, to serve
Finely chop the anchovy fillets and mix in a bowl with the herbs and flour, with a pinch of salt and pepper. Wash the fish and pat dry.
Oil a baking tin. Dredge the fish in the flour, anchovy and herb mix. Heat a little oil in a large frying pan and seal the fish very briefly for 30 seconds on either side. Put the swordfish fillet into the baking tin, then bake at 180C for 10-15 minutes or until flaking gently.