Swordfish romesco

Cook a delicious and sophisticated fish dish in a few minutes with James Martin's simple swordfish recipe
By James Martin
Swordfish romesco
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 swordfish fillets
  • 2 sprig thyme
  • black pepper
  • 2 lemon wedges, to serve

For the Romesco sauce:

  • 2 tbsp extra virgin olive oil
  • slice of good white bread, diced
  • 1/2 red chillies, finely diced
  • 2 clove garlic, finely chopped
  • 3 plum tomatoes
  • 100 g blanched flaked almonds, toasted
  • 50 g jarred roasted peppers
  • juice of 1 lemons
  • black pepper


1. First make the Romesco sauce. Heat 1 tablespoon of olive oil in a small frying pan. Add in the bread, chilli and garlic and fry gently until the bread begins to colour.

2. Place the tomatoes, flaked almonds and roasted peppers in a blender and purée the mixture. Add in the lemon juice and remaining olive oil. Season with salt and freshly ground pepper and blend until well-mixed. Add to the chilli and garlic mixture and set aside.

3. Add the fresh thyme to the olive oil and lightly brush over the swordfish, reserving any surplus oil for dressing. Season the swordfish with salt and freshly ground pepper.

4. Preheat a griddle pan. Griddle the swordfish on the hot griddle for a few minutes on each side.

5. Serve the swordfish with the Romesco sauce on the side. Add a wedge of lemon and drizzle with the thyme-flavoured oil.

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