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Swordfish with cherry tomatoes and nutmeg spinach
- 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
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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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With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
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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 béchamel 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.
This recipe is classed as intermediate
Avg User rating
3 / 5 (4 votes cast)
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