Swordfish with Zucchini
Jill Dupleix / Simple Food
4 medium zucchini
3 tbsp olive oil
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.