Otherwise known as pesce spada alla calabrese, this swordfish dish is light, fresh and summery. Lemon, oil, garlic, parsley and mint combine in a delicious sauce that'd also be delicious spooned over a warm potato salad.
- 450g swordfish fillets
- 175ml extra-virgin olive oil
- Juice of 1 lemon
- 3 garlic cloves, thinly sliced
- 1 tbsp. finely chopped parsley
- 1 tsp. finely chopped oregano
- 1 tsp. finely chopped mint
- Salt and pepper
Season swordfish on either side with salt and pepper. Heat oil in a frying pan and fry for 3-5 minutes on either side or until flaking gently and cooked to your liking.
To make the sauce, combine oil, lemon, garlic, parsley, oregano, mint and a pinch of black pepper. Drizzle over the swordfish to serve. For the best flavour, let the sauce sit for 20 minutes before serving.