Swordfish With Salsa Verde - cooking recipe

Ingredients

7 oz cherry tomatoes, halved
1 cup bean sprouts or snow pea sprouts
3 tbsp extra virgin olive oil
1 tbsp lemon juice
4 None swordfish steaks
None None Salad and lemon wedges, to serve
None None FOR THE SALSA VERDE
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
1/4 cup extra virgin olive oil
1 tbsp grated lemon peel
2 tsp finely chopped baby capers
2 cloves garlic, crushed

Preparation

Toss tomatoes and sprouts in a large bowl. Whisk 2 tbsp of the oil and the lemon juice in a small bowl; season to taste. Set aside.
For the salsa verde, combine all ingredients in a medium bowl. Set aside.
Heat remaining 1 tbsp oil in a large nonstick skillet on high heat. Cook swordfish for 2-3 mins each side, until golden and cooked to desired doneness
Drizzle dressing over salad; toss well. Spoon salsa verde over swordfish. Serve with salad and lemon wedges.