Swordfish with artichoke tapenade crispy anchovies and caperberries

Serves: Four You’ll need

► 4 swordfish loin 170g (skin on)

► One lime

► 5g chilli flakes

► 5g garlic powder

► 150ml extra virgin olive oil

► 50g chopped flat leaf parsley

► Four lemons

► 12 silverskin anchovies

► 12 large caperberries

► 10g garlic cloves

► 100g marinated artichokes hearts

► 50g capers

► 50g panko breadcrumb

► Two eggs

► 30g plain flour

► 20g rocket

► Basil oil

Method

1. For marinade combine olive oil, lime, chilli flakes, 12g of flat leaf parsley and garlic powder. Cover swordfish in marinade and store in fridge for two hours.

2. Remove swordfish from marinade and place aside.

3. To make the tapenade use marinated artichokes plus some of their oil, capers, cloves of garlic, remaining parsley and juice of one lemon. Pulse in food processor or finely chop everything. Season with cracked black pepper.

4. For the crispy anchovies make a pane system consisting of the flour, eggs and panko breadcrumbs.

5. Dip anchovies first in flour, then egg, then breadcrumbs. Repeat this until all anchovies are coated in breadcrumbs. 6. Cook marinated swordfish on pan or chargrill. Fry each side for two minutes (depending on thickness of the swordfish).

7. Spread artichoke tapenade on top of the swordfish. You need roughly 60g of tapenade per loin.

8. Fry anchovies in some olive oil on a low heat until crisp/golden.

9. Place swordfish with artichoke tapenade in middle of plate, top with crispy anchovies and three caperberries. Top with rocket and drizzle of basil oil.

10. Cut remaining lemons in half – use as extra seasoning for swordfish.