Swordfish Steaks with Puy Lentils and tomato pesto

Recipe by
Cook: 40 minutes
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.

Swordfish Steaks with Puy Lentils and tomato pesto

A fish without bones? Any bones? A perfect easy party dinner recipe, swordfish steaks in a bed of lentils covered with a tomato pesto salad.

Ingredients

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

Cooking steps

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

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

Buy the fish used in this recipe
Hand cut swordfish steaks 180g From  £8.50 Go to product

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