122
Sword fish with olives, capers and tomatoes
Serves 4
Ingredients:
4 sword fish steaks, skinned (150
g each, approx.
1.5 cm thick)
200 ml olive oil
200 g cherry tomatoes
50 g sun-dried tomatoes
A bunch of fresh basil
100 g Greek kalamata olives
(pitted)
50 g capers
Zest of 2 unwaxed lemons
Coarse sea salt
Freshly ground black pepper
150 g Parmesan
Rosemary focaccia
Method:
1. Wash and dry the sword fish, and place in a
solid container. Drizzle with olive oil.
2. Wash and dry the cherry tomatoes. Dice the
sun-dried tomatoes. Wash the basil, and strip
the leaves from the stalks. Scatter the cherry
tomatoes, sun-dried tomatoes, basil, olives,
capers and lemon zest over the fish. Season
with salt and pepper, cover with foil and
steam for 16–18 minutes at 90°C.
3. Grate the Parmesan finely, and arrange
spoonfuls in little mounds in a greased pan.
Place over a low heat until the Parmesan turns
golden, then plunge the base of the pan into
cold water. The Parmesan “crisps” will now lift
from the pan. Shape them whilst warm if
desired (see Tip below).
4. Toast slices of focaccia bread. Arrange the fish
and vegetables on serving plates, drizzle with
a little olive oil, and serve with the toast and
Parmesan crisps.
Tip
Press the Parmesan circles whilst still
warm into the bottom of a cup or
bowl, or into a patty tin, and leave to
cool. Use as a base for canapé
fillings.
