Swordfish with Pasta

Swordfish may be difficult to find, but this recipe works well with any white fleshed fish that does not fall apart when cooked, ask your fishmonger for a suitable type sold in your region. I love the combination of fresh flavours. Serves 6.

120g cherry tomatoes, cut in half

2T tomato paste

2 cloves of garlic finely chopped

4T freshly chopped parsley

500g swordfish

180ml dry white wine

1T butter

800g cooked pasta like fusilli

15g freshly chopped mint leaves

Heat 1T olive oil in a frying pan. Lightly sauté the tomatoes and garlic. Add the parsley and tomato paste, then season to taste. Cut the fish into strips and add to the pan, together with the white wine. Cover and simmer for 5 minutes or until the fish is cooked through. Add 1T of butter and stir in.

Cook the pasta, drain and add the chopped mint. Add to the fish.

Serve with plenty of lemon wedges and black pepper.

Hint: use 2 large tomatoes instead of cherry tomatoes, peeled and cut into quarters.

If serving this at a dinner party, serve a salad to start, asparagus with the fish, and a lightly lemony dessert - see my lemon comfort food pudding.