Roasted Swordfish with Rocket

Instructions

1. 1

   Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Transfer to a plate and set aside.

   Tip: Watch carefully as pine nuts burn quickly once they start to colour.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, Dijon mustard, and lemon zest. Season with a pinch of salt and pepper. Set the vinaigrette aside.

3. 3

   Pat the swordfish steaks dry with paper towels. Season both sides generously with sea salt and black pepper, allowing the seasoning to adhere well.

   Tip: Dry fish ensures better browning and a crispy exterior when seared.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully place the swordfish steaks in the pan.

   Tip: Don't move the fish for the first 3 minutes to allow a golden crust to form.

5. 5

   Cook the swordfish for 3 minutes on the first side without moving, then flip carefully and cook for another 3-4 minutes on the second side until cooked through but still moist in the centre.

   Tip: The fish should flake easily with a fork when done, but avoid overcooking as it can become dry.

6. 6

   While the fish cooks, arrange fresh rocket on serving plates. Drizzle the rocket lightly with the prepared vinaigrette and toss gently to coat.

7. 7

   Place a swordfish steak on top of each bed of rocket. Scatter the crispy capers and toasted pine nuts over each fillet.

8. 8

   Drizzle any remaining vinaigrette around the plate, garnish with additional lemon zest if desired, and serve immediately while the fish is still warm.

   Tip: The contrast of warm fish with cool, peppery rocket creates an excellent flavour balance.