Ingredients

• 4 swordfish steaks (around 150g/5½oz each)
• salt and freshly ground black pepper
• 50ml/2fl oz olive oil
• 1 lemon
• zest and juice only
• 2 garlic cloves
• crushed
• 1 tsp dried oregano or 1 tsp mixed Italian herbs
• 200g/7oz podded and peeled broad beans (around 300g/10½ oz podded weight
• 1kg/2lb 4oz fresh unpodded weight)
• 1 tbsp olive oil
• 100ml/3½fl oz white wine
• 20g/¾oz butter
• 1 lemon
• pared zest only
• finely chopped
• 50g/1¾oz green olives
• finely chopped
• 50g/1¾oz capers
• finely chopped
• 25g/1oz parsley
• finely chopped

Directions

• Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together
• and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don’t want to risk the lemon “cookingâ€� the fish).
• Meanwhile
• to make the sauce
• blanch the broad beans in a pan of boiling water for 2 minutes
• then drain and set aside.
• Make the gremolata by mixing together the lemon zest
• olives
• capers and parsley.
• Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot
• add the swordfish steaks and fry for 3–4 minutes on each side.
• Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine
• then add the butter. Swirl until the butter has melted
• then add the blanched broad beans. Heat through.
• Serve the swordfish with the sauce spooned over and the gremolata on the side.