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Baked Swordfish and Sun-dried Tomato Pesto
Ingredients
15g (1⁄2oz) pinenuts
2 garlic cloves, roughly chopped
4 level tsp sun-dried tomato paste
15g (1⁄2oz) Parmesan, grated
1⁄2tbsp olive oil
4 x 175g (6oz) swordfish steaks
450g (1lb) courgettes, diced
2tbsp basil oil
250g pack baby spinach leaves, washed and ready to use
Juice of 1⁄2 lemon
4 basil leaves to garnish
Colourful baked swordfish with juicy roasted courgettes
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Method
1 Preheat the oven to 200°C (180°C fan) mark 6. To make the pesto, put the pinenuts, garlic, tomato paste, Parmesan and olive oil in a blender. Season well and whiz for 30sec.
2 Season the fish, divide and press the pesto on to each steak, and put in a roasting tin. Put the courgettes into another roasting tin and drizzle with half the basil oil. Cook both, with the fish on the top shelf, for 10-15min.
3 Put the spinach in a pan. Season, add the lemon juice, and cook until wilted.
4 Serve each steak on a bed of spinach with the diced courgettes. Drizzle with basil oil and garnish with basil leaves.
Comments
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