Swordfish with olive tapenade

Ready in 30 minutes | Serves 4

 

Ingredients

  • 1 kg swordfish fillets
  • 150g mixed olives
  • 25g capers
  • 2 cloves of roasted garlic
  • a bunch parlsey leaves
  • 1 bunch basil leaves
  • juice of ½ lemon
  • 40g shaved parmesan
  • salt/pepper
  • 100ml olive oil
  • pinch sugar

 

Directions

  1. Chop all the ingredients, except the oil in a food processor for 5 secs, then add the oil & sugar.

  2. Swordfish should be oiled & seared on the BBQ for about 2 mins. Flip over and place on some baking paper on a tray. Bake in a 200º oven for about 8 mins.

  3. Top swordfish with tapenade.

     

  • NEW SEASON ASPARAGUS. PEAK BLOOD ORANGE SEASON. BEAUTIFUL SUGAR PINES. GREAT VALUE TOMATOES, BROCCOLI & CAULIFLOWER. BEAUTIFUL BLOOMS.