Swordfish Provençal

You'll need

3 Dutch cream potatoes, sliced 2cm thick 4 swordfish steaks (200gm each) 400 gm canned finely chopped Italian-style tomatoes 4 golden shallots, thinly sliced 16 black Niçoise olives 1 garlic clove, thinly sliced 8 anchovy fillets 1 tbsp thyme leaves To serve: extra-virgin olive oil and lemon wedges


  • 01
  • Preheat oven to 250C. Cook potatoes in a saucepan of boiling salted water until parboiled (3-5 minutes). Drain, then scatter over base of a 20cm x 30cm oiled baking dish. Top with swordfish, spoon tomato over and scatter with golden shallots, olives, garlic, anchovies and thyme. Bake until swordfish is cooked through (20-25 minutes). Serve immediately, drizzled with extra-virgin olive oil, with lemon wedges to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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