Lemon Swordfish with Roasted Tomatoes

Swordfish steaks go very well with salads and potatoes; here it’s served with roasted tomatoes. Buy the biggest, ripest tomatoes you can get, as they’ll roast slightly quicker. Served with lashings of extra virgin olive oil and fresh bread, you can't get much more Mediterranean than this!

Serves 2

2 swordfish steaks
2 large tomatoes
A squeeze of lemon juice
Parsley
Ground black pepper
Extra virgin olive oil

Method:

Quarter each tomato, place on a baking tray and oven roast on a high heat 220°C (420°F) 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 roast tomato segments.

Season with black pepper and add a generous splash of good olive oil.

Garnish with parsley and serve with fresh crusty bread.

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