Pan-fried Swordfish with Lemon, Basil and Balsamic Roast Tomato…

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Ingredients per person:

  • 6-8oz swordfish fillet (preferably at least 1” thick)
  • 1 handful of fresh basil leaves
  • Zest and juice of half a lemon
  • 1 vine tomato
  • Balsamic vinegar

Accompanying ingredients:

  • 1 small potato
  • A knob of butter
  • A splash of cream or milk
  • Mixed leaves
  • Green beans
  • Salt and pepper

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Directions:

Firstly, marinade the steaks with the roughly chopped basil, lemon zest and juice for as long as possible. A few hours would be perfect, but anything upwards of half an hour is probably going to be ok.

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Half the tomato and roast it in a 400F oven for approximately 20-30 minutes. Peel the potato and boil for 15 minutes, drain and mash with the butter, cream and seasoning. You can throw the green beans in a couple of minutes before they are due to be done if you wanted to save using another pan. I personally prefer to fry them off in the same pan that I cook the fish in.

Five minutes before the potatoes and tomato are due to be ready; heat a pan with a little olive oil until smoking. Then add the fish and cook for 3-4 minutes each side (less or more depending upon your preference and the thickness of the steaks). If cooking the beans in the frying pan, throw them in the pan for the last three minutes and remove them when they reach a really pleasant green color.

Plate everything up, sprinkle with fresh black pepper and serve with a wedge of lemon and a side of salad. Mwah!

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