Swordfish with cherry tomatoes and nutmeg spinach

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By: Antony Worrall Thompson From: Good Food Live

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This recipe is classed as intermediate

Rating 3 / 5 (8 votes)

Prep time:
20 min
Cook time:
25 min
Serves:
2

For a stylish fish dish try this tasty recipe of Antony Worrall Thompson's, simple but flavourful

Method

1. First cook the creamed spinach. Bring a large saucepan of salted water to the boil. Add the spinach and cook for 5 minutes until the spinach is tender. Drain the spinach, squeeze out excess moisture, cool and chop.

2. Meanwhile in a heavy-based, non-stick saucepan melt the unsalted butter over a low heat. Add the flour and stir over a low heat to combine with the butter and cook gently, stirring often, for 3 minutes.

3. In a separate saucepan warm the milk and cream. Gradually add the warm milk mixture to the flour mixture, stirring as you do so. Cook gently until thickened into a thick smooth bechamel sauce. Season with nutmeg, salt and freshly ground pepper.

4. Place the spinach in the food processor and blend to a puree. With the machine still running add enough b├ęchamel sauce until you have reached the desired consistency. Gently reheat the spinach and keep warm until serving.

5. In a heavy-based, non-stick frying pan melt the butter and oil together over a medium heat.

6. Season the swordfish on both sides with salt and freshly ground pepper. Place the swordfish skin side-down in the pan. Add the tomatoes. Fry the swordfish until golden on both sides; remove and keep warm. Fry the tomatoes until they begin to burst.

7. Take two warmed serving plates and place a portion of the creamed spinach on each plate. Lay the swordfish, skin side-up, on top of the spinach. Dot the cherry tomatoes around the plates and serve at once.

Ingredients

  • 25 g unsalted butter
  • 1 tbsp lemon-scented olive oil
  • 2 wild swordfish fillets, 175g each
  • black pepper
  • 1 stem vine-ripened cherry tomato

For the creamed spinach:


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