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Mascarpone

Spiced swordfish with spinach


You'll need

500 gm (about 2 bunches) spinach, trimmed 3 tbsp olive oil ½ lemon, juiced 1 tsp each fennel seeds, cumin seeds, celery seeds, aniseed and caraway seeds ½ tsp hot paprika 1 tbsp plain flour 4 1.5cm-thick swordfish steaks (about 200gm each), skinned To serve: lemon wedges

Method

  • 01
  • Bring a saucepan of water to the boil, add spinach and simmer for 15 minutes or until soft. Drain well, squeezing to remove excess liquid, place in a bowl and cool. Pour over 1½ tbsp olive oil and lemon juice, season to taste with sea salt and black pepper and combine well.
  • 02
  • Place spices in a mortar and, using a pestle, pound until finely ground. Combine spices and flour and season to taste. Coat fish, both sides, with spice mixture and leave for 2-3 minutes.
  • 03
  • Heat 1½ tbsp olive oil in a large frying pan and cook fish, in batches if necessary, over medium heat for 5-7 minutes on each side or until golden and tender. Divide spinach among plates, top with fish and serve immediately with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Tangy, full-flavoured, crisp white such as a dry gewürztraminer.

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