Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 062011

Serves: 4
Preparation time: 5 minutes
Cooking time:  10 minutes
Preheat the grill

INGREDIENTS:

  • 4 fillets boneless, skinless swordfish, each fillet about 6 oz [200 grams]
  • Olive oil
  • Salt and pepper
  • 4 sprigs rosemary
  • 4 sprigs sage
  • 4 sprigs thyme
  • 4 sprigs lemon thyme

Coat the fish fillets all over with olive oil, sprinkle with salt and pepper and set aside for 5 minutes to season. In a shallow baking dish make 4 little beds of herbs [except the lemon thyme] for the fish to sit on. Arrange a fillet of fish on each bed of herbs. Strip the lemon thyme leaves from the stalks and place the leaves on top of the 4 fillets. Roast under the grill until cooked. The fish is cooked when it appears opaque when tested with the point of a knife. This should take about 10 minutes.