• 5 tablespoons extra virgin olive oil, plus extra to serve
  • 2 garlic cloves, chopped
  • 2 tablespoons chopped sage leaves
  • 125 g (4 oz) fresh white breadcrumbs
  • grated rind and juice of 1 lemon
  • 250 g (8 oz) fine green beans
  • 4 swordfish fillets, about 200 g (7 oz) each

Heat 4 tablespoons of the oil in a frying pan and fry the garlic, sage, breadcrumbs and lemon rind, stirring constantly, for 5 minutes until crisp and golden. Drain the pangritata thoroughly on kitchen paper.

Cook the beans in a pan of lightly salted boiling water for 3 minutes until just tender. Drain well, season with salt and pepper and toss with a little of the lemon juice. Keep warm.

Meanwhile, brush the swordfish with the remaining oil, season with salt and pepper and sear in a preheated griddle pan for 1½ minutes on each side. Remove from the pan, cover with foil and rest briefly.

Transfer the swordfish to plates, drizzle with the remaining lemon juice and top with the pangritata. Place the beans alongside and drizzle with oil.

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