Swordfish with Zucchini

• 4 medium zucchini
• 3 tbsp olive oil
• sea salt
• freshly ground black pepper
• 6 swordfish steaks, around 6 ounces each
• 4 caper berries or a few extra capers
• 2 tbsp lemon juice
• 6 tbsp extra virgin olive oil
• ½ tsp sea salt
• 2 tbsp parsley leaves
• 2 tsp oregano leaves
• 2 tbsp capers, rinsed

Trim the zucchini, discarding the ends, then grate coarsely. Heat 2 tbsp olive oil in a non-stick fry pan and add the zucchini with sea salt and black pepper. Toss well over a medium heat for 2 to 3 minutes until softened. 

Heat 1 tbsp olive oil in a non-stick fry pan. When hot, season the swordfish well and sear on one side until quite golden, about 3 minutes. Turn and cook the other side for another 2 minutes, depending on the thickness.

To make the dressing, whisk the lemon juice, olive oil and sea salt in a bowl, and stir in the parsley, oregano and capers. 

Arrange the swordfish on a bed of zucchini and top with a caper berry or a few extra capers. Serve the dressing in a bowl, to be spooned on top.

Serves 6