Swordfish with Tomatoes

Cut the sworfish steaks into two, coat with olive oil and season with salt, (preferably) white pepper and lemon juice. Cut the tomatoes in half, put in an ovenproof dish, sprinkle over a couple of tablespoonfuls of olive oil, and lightly season with salt. Wash and trim the chard. Chop the organo finely to deliver about a handful.

Put the tomatoes in the oven at 375°F/190°C/Reg5 and cook for about 15 minutes until soft.

Sear the fish on both sides in a pan with a few tablespoonfuls of olive oil, then lower the heat and fry until just cooked all through. When ready, take off the heat sprinkle over the oregano and sppon over the cooking oil. Meanwhile steam the chard.

Put a layer of chard on to serving plates, and sprinkle over a little lemon juice. Put the fish on top of the chard, then put on top the tomatoes and pour over a litle of the tomato cooking liquor, garnish with a lemon slice and serve  Zoom  .