Cold Roast Swordfish with Caper, Tuna and Sun-dried Tomato Mayonnaise

Enjoy a splendid fish starter with Sophie Grigson's simple recipe for roast swordish, served cold with a tangy, flavourful mayonnaise
By Sophie Grigson
Cold Roast Swordfish with Caper, Tuna and Sun-dried Tomato Mayonnaise
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 1kg piece of swordfish, skin on
  • 2 cloves garlic, cut into slivers
  • 110 ml dry white wine
  • 2 tbsp olive oil
  • black pepper
  • chopped parsley, for sprinkling

For the caper, tuna and sun-dried tomato mayonnaise:

  • 8 tbsp mayonnaise
  • 1 1/2 tbsp capers
  • 3 tinned anchovies, finely diced
  • 100 g tinned tuna
  • 2 tbsp sun-dried tomato purée
  • black pepper
  • squeeze of lemon juice


1. Preheat the oven to 190ºC/gas 5.

2. Cut small slits in the swordfish and push in the garlic slivers.

3. Place the swordfish skin side up in a shallow, lightly oiled baking dish. Pour over the wine, drizzle with the olive oil and season with salt and freshly ground pepper.

4. Roast the swordfish, basting often, for 40-45 minutes, until the fish is just cooked through. Remove from the oven and cool, basting now and then with its cooking juices.

5. Meanwhile, mix together the mayonnaise, capers, diced anchovy fillets, tuna and sun-dried tomato puree. Season with salt and freshly ground pepper and mix in a squeeze of lemon juice.

6. To serve, slice the swordfish as thinly as possible, discard the skin and arrange the slices on a dish.

7. Spread the fish with mayonnaise and scatter with parsley. Serve.

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