Swordfish Fillets with Olive Bread Croutons, Bitter Greens and Capers
You can substitute any green leaf vegetable like kale, silver beet and/or chicory for the frisée.
½ head of frisée or curly endive, washed and broken up into small pieces
300g of snow peas, strings removed and sliced diagonally
1 bunch of parsley, stalks removed
4 thick swordfish fillets from the fishmonger
3 cloves of garlic, crushed
1 tablespoon of olive oil
salt and pepper to taste
100g of olive tapenade
50g of capers
Preheat the oven on the Full Steam function.
Place the eggs in the oven and set the timer for 15 minutes.
At the 11-minute mark, put the frisée, snow peas and parsley on the steam tray and steam for the last 4 minutes. Remove eggs and vegetables from the oven and set aside to cool.
Reduce the heat to 75°C and steam the swordfish for 9 minutes.
Meanwhile, on a cooktop, sauté the steamed greens with the garlic in 1 tablespoon of olive oil and then season with salt and pepper.
Slice and grill the bread with some olive oil and top with tapenade.
Divide the sautéed greens between the plates, sprinkle with the capers and top with a swordfish fillet. Peel the warm eggs and place 1 on each plate with the olive toasts.