Swordfish Steaks with Puy Lentils and tomato pesto
In this recipe, Swordfish is really given it's time to shine. Swordfish is a bit of a meatier fish, so with it being simply seared, the flavour really comes through. It's a wonderful meal for a hot summer evening.
BUY HAND CUT SWORDFISH STEAKS
What you’ll need
- 2 swordfish steaks
- 1 pouch of merchant gourmand simply cooked puy lentils
- 1 shallot
- 1 garlic clove
- cherry tomatoes
- 1 tbsp basil pesto
- fresh mint
- fresh basil
Let's Cook!
Step 1
Finely dice the shallot and mince the garlic, sweat gently in a heavy based pan with a tbsp of olive oil until softened and translucent.
Step 2
Whilst the shallot is softening, quarter the tomatoes and combine in a bowl with the pesto and finely chopped basil and mint, season well with salt and black pepper
Step 3
Heat a non stick pan with a drizzle of oil and cook the swordfish over a high heat for 2-3 minutes on each side until caramelized and just cooked through. Whilst the swordfish cooks stir the lentils into the shallots and heat through
Step 4
Spoon the lentils onto plates, top with the swordfish and serve with the tomato salad
