Name: Spiced swordfish with spinach
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.

2.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.

3.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.