Swordfish With Lemon, Olives And Sun-Dried Tomatoes - cooking recipe

Ingredients

1 lemon, sliced thin
3/4 lb swordfish steak, 3/4 \" thick
8 kalamata olives, pitted and cut into slivers
3 tablespoons sun-dried tomatoes
1 tablespoon scallion, thinly sliced
1 tablespoon olive oil

Preparation

Arrange lemon slices, overlapping slightly, in a microwave-safe, shallow baking dish.
Put the swordfish on top of the lemon.
Sprinkle with olives, tomato and scallions.
Drizzle with oil.
Cover the dish tightly with plastic wrap.
Microwave at high power for 4 minutes.
Remove the dish, cut a slit in the plastic wrap and let stand a few minutes.
Check for doneness. Return to microwave for short time if needed.