Cooking Easy Food

4 Swordfish steaks
(Marianade)
40 ml olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped basil

Mix the olive oil, lemon juice and basil. Season and pour into a shallow ovenproof dish (large enough for the swordfish to lay in a single layer). Arrange the swordfish in the dish and leave to marianade for 15 minutes, turning once. Preheat the oven 230°C (450°F/Gas 8).

Put into a blender and blend until chopped quite finely (not a paste):
60 grammes of pitted black olives
1 tablespoon baby capers - (optional)
½ teaspoon anchovies (when chopped)
400 grammes tomatoes, peeled, seeded
1½ tablespoons basil (when chopped)
40 ml olive oil

Combine the olives, capers, anchovies and tomatoes with the remaining olive oil and basil and season well. Spread over the swordfish. Bake for about 20 minutes or until the fish is cooked. (Usually 20 minutes cooks this dish perfectly, but check minutes as fish should never be overcooked).