Barbecued Swordfish with Roasted Vegetables and Aioli

Start barbecue. Prepare the foil cooked potatoes and put in the oven  Recipe  . Prepare the Aioli  Recipe   and put to one side.

Trim the asparagus and baby courgettes, cut the courgettes lengthways into two, put these along with the baby tomatoes into separate cooking dishes. Roll each of them in a little olive oil and a little salt.

Put the asparagus and courgettes in the oven at 400°F/200°C/Reg6 and cook for about twenty minutes, add the tomatoes and cook for about then minutes. Take out, keep warm and sprinkle some chopped basil over the tomatoes  Picture  .

Meanwhile coat the swordfish steaks with salt and pepper, lemon juice and olive oil. Barbecue for about three or four minutes per side - careful you don't want to over cook them  Picture  

Compose the dish by laying the vegetables on the serving plates, lay the steaks on top and pour over a little Aioli and serve with a lemon slice  Picture  .