Bistro des Z'Artes

Sesame crusted swordfish with tomato & black olive potatoes

Serves 4 persons

Ingredients

4 good sized swordfish steaks

1 egg white

40g sesame seeds

150ml olive oil

salt & pepper to taste

6 ripe tomatoes

50g pitted black olives

a sprig of rosemary

a sprig of thyme

6 cloves of garlic

4 potatoes

Method

1. Place 2 of the tomatoes, cut into cubes, the olives, peeled garlic cloves, thyme, rosemary & 100ml of the olive oil into a baking tray & bake with a little salt & pepper for 45 minutes at 160C.

2. Peel & cut the potatoes into cubes. Deep fry until golden & drain on kitchen paper to absorb any excess oil.

3. In a large saute pan add the potatoes and toss until golden brown with a little olive oil, then add the tomato & olive mix and cook for another 2 minutes until all the flavours have fused together.

4. Season the swordfish steaks with salt & pepper, place into egg white on a plate and then dip one side into sesame seeds. Pan fry seed side down first in olive oil & turn when the seeds are golden.

5. Do don overcook & serve on top of the potatoes with a great salad. Eat immediately.

Enjoy