Name: Swordfish Provençal
Yield: 4
Ingredients: 3 Dutch cream potatoes, sliced 2cm thick; 4 swordfish steaks (200gm each); 400 gm canned finely chopped Italian-style tomatoes; 4 golden shallots, thinly sliced; 16 black Niçoise olives; 1 garlic clove, thinly sliced; 8 anchovy fillets; 1 tbsp thyme leaves; To serve: extra-virgin olive oil and lemon wedges

This isn’t a trad dish but is inspired by the flavours of Provence. Shallot, anchovy, tomato and olives baked together with the swordfish makes cooking and serving extremely easy. All it needs is a bitter leaf salad on the side. Use tuna or trevalla if you prefer.

Ingredients

3 Dutch cream potatoes, sliced 2cm thick

4 swordfish steaks (200gm each)

400 gm canned finely chopped Italian-style tomatoes

4 golden shallots, thinly sliced

16 black Niçoise olives

1 garlic clove, thinly sliced

8 anchovy fillets

1 tbsp thyme leaves

To serve: extra-virgin olive oil and lemon wedges

Method

Main

1.Preheat oven to 250C. Cook potatoes in a saucepan of boiling salted water until parboiled (3-5 minutes). Drain, then scatter over base of a 20cm x 30cm oiled baking dish. Top with swordfish, spoon tomato over and scatter with golden shallots, olives, garlic, anchovies and thyme. Bake until swordfish is cooked through (20-25 minutes). Serve immediately, drizzled with extra-virgin olive oil, with lemon wedges to the side.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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