Spiced swordfish with spinach

Spiced swordfish with spinach

Serves 4


500 gm (about 2 bunches) spinach, trimmed
3 tbsp olive oil
½ lemon, juiced
1 tsp each fennel seeds, cumin seeds, celery seeds, aniseed and caraway seeds
½ tsp hot paprika
1 tbsp plain flour
4 1.5cm-thick swordfish steaks (about 200gm each), skinned
To serve: lemon wedges


1 Bring a saucepan of water to the boil, add spinach and simmer for 15 minutes or until soft. Drain well, squeezing to remove excess liquid, place in a bowl and cool. Pour over 1½ tbsp olive oil and lemon juice, season to taste with sea salt and black pepper and combine well.
2 Place spices in a mortar and, using a pestle, pound until finely ground. Combine spices and flour and season to taste. Coat fish, both sides, with spice mixture and leave for 2-3 minutes.
3 Heat 1½ tbsp olive oil in a large frying pan and cook fish, in batches if necessary, over medium heat for 5-7 minutes on each side or until golden and tender. Divide spinach among plates, top with fish and serve immediately with lemon wedges.

Tracey's scarf

Tracey's scarf
Originally uploaded by eveonkeane

Winsome on her birthday