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

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