Mediterranean Stuffed Swordfish

Serves 4
Time 25 minutes


4 swordfish steaks
Olive oil

¼ cup olives, pitted, cut in half
1 tbsp capers
½ bunch spring onions, finely chopped
3 tbsp sundried tomatoes
½ bunch parsley, finely chopped
100g wholemeal breadcrumbs
1 small egg, beaten
2 tsp lemon zest
½ tbsp lemon juice
1 tbsp olive oil
¼ cup pine nuts
Pepper, to taste

1 fennel bulb, outer leaves removed, cut in half, shaved finely
1 zucchini, shaved finely lengthways
1 tbsp olive oil
½ tbsp lemon juice
Salt and pepper, to taste

2 tbsp shaved pecorino, to serve


In a food processor combine olives, capers, onions, tomato, parsley, breadcrumbs, egg, pine nuts, lemon and olive oil, process until a rough paste forms and it is combined well. Season to taste.

Cut a pocket in each swordfish steak and spoon stuffing into the pocket.

Heat olive oil in a frying pan and sauté the fennel and zucchini until softened. Then add the swordfish and cook on each side until cooked through.

Serve the stuffed swordfish steak on top of the sautéed vegetables.