Spiced swordfish with spinach

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Spiced swordfish with spinach

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Serves 4

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

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.

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

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Heidi Moore

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