Swordfish is pan-fried in olive oil, before being served with a simple oil, lemon, caper, parsley and oregano sauce. Simple but effective, this meal takes just 10 minutes to cook.
- 4 swordfish steaks
- 4 tbsp. extra-virgin olive oil
- Juice of 1 lemon
- Zest of 1/2 lemon
- 2 tbsp. capers, rinsed
- 2 tbsp. freshly chopped parsley
- 1 tbsp. freshly chopped oregano
- Black pepper to taste
Season the steaks on either side. Heat the oil in a large frying pan. Add the steaks and cook for 8-10 minutes, turning once, or until flaking and cooked to taste.
Put the swordfish onto a plate and cover with foil whilst you make the sauce. Add the lemon juice, lemon zest, capers, parsley, oregano and a pinch of black pepper. Stir to combine and cook for a minute or two. If the sauce is too thick, add a touch more olive oil.