Lemon and herb swordfish with tomatoes and mushrooms
This fresh, Mediterranean-inspired swordfish recipe comes from Anton B. Dougall’s most recent cookbook, combining simple ingredients, bright citrus, and herbs to create a comforting, flavourful dish
10 April 2026, 3:08pm
Philippa Bugeja
Philippa Bugeja
1 min read
Ingredients
- Swordfish steak
- 200g onions
- 200g chopped tomatoes
- 200g chopped mushrooms
- 3 or 4 garlic heads
- Olive oil
- Freshly squeezed lemon juice
- Grated lemon rind
- Seasoning
- Fresh mint or basil
Method
- Marinate the fish for 30 minutes.
- Preheat the grill and, once hot, grill the fish on both sides. It does not need to be fully cooked at this stage.
- Peel and finely chop the onions and garlic.
- Heat some olive oil in a frying pan and sauté the onion and garlic until softened.
- Wash and cut the tomatoes and mushrooms into medium-sized pieces, then add them to the pan. Cook for a few minutes, stirring frequently.
- Add the lemon zest, lemon juice, and fresh herbs.
- Reduce the heat, add the fish, and continue cooking for a further 15 minutes.
