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Cold roast swordfish with caper, tuna and sun-dried tomato mayonnaise

Sophie Grigson from Good Food Live
Enjoy a splendid fish starter with Sophie Grigson's simple recipe for roast swordish, served cold with a tangy, flavourful mayonnaise

Cold roast swordfish with caper, tuna and sun-dried tomato mayonnaise

Method

1. Preheat the oven to 190ºC/gas 5.

2. Cut small slits in the swordfish and push in the garlic slivers.

3. Place the swordfish skin side up in a shallow, lightly oiled baking dish. Pour over the wine, drizzle with the olive oil and season with salt and freshly ground pepper.

4. Roast the swordfish, basting often, for 40-45 minutes, until the fish is just cooked through. Remove from the oven and cool, basting now and then with its cooking juices.

5. Meanwhile, mix together the mayonnaise, capers, diced anchovy fillets, tuna and sun-dried tomato puree. Season with salt and freshly ground pepper and mix in a squeeze of lemon juice.

6. To serve, slice the swordfish as thinly as possible, discard the skin and arrange the slices on a dish.

7. Spread the fish with mayonnaise and scatter with parsley. Serve.

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Serves: 4-6

Prep: 15 min
Cook: 30 min

Ingredients
1kg piece of swordfish, skin on
2 garlic cloves, cut into slivers
110ml dry white wine
2 tbsp Olive oil
salt and fresh ground black pepper
chopped parsley, for sprinkling

For the caper, tuna and sun-dried tomato mayonnaise:

8 tbsp mayonnaise
1 1/2 tbsp capers
3 anchovy fillets, finely diced
100g canned tuna
2 tbsp sun-dried tomato purée
salt and fresh ground black pepper
squeeze of lemon juice