2 swordfish steaks (400g)
Freshly ground pepper
2 ripe tomatoes, halved, juice and seeds removed, and chopped
3 tablespoons chopped parsley
1 tablespoons chopped mint
2 sprigs fresh thyme leaves
1 teaspoons rosemary leaves, finely chopped
1/2 clove garlic, finely chopped
Splash of white wine
Juice of half a lemon
Extra virgin olive oil
Preheat oven to 180’C.
Season fish with salt and pepper and place in an ovenproof dish.
Combine the tomatoes, herbs and garlic in a bowl, then sprinkle over the fish.
Add the white wine, lemon juice and a good drizzle of extra virgin olive oil.
Bake in the oven for 12-15 minutes or until just cooked through.
Serve with a fresh garden salad or mashed potatoes