Swordfish with olive tapenade

Ready in 30 minutes | Serves 4



  • 1 kg swordfish fillets
  • 150g mixed olives
  • 25g capers
  • 2 cloves of roasted garlic
  • a bunch parlsey leaves
  • 1 bunch basil leaves
  • juice of ½ lemon
  • 40g shaved parmesan
  • salt/pepper
  • 100ml olive oil
  • pinch sugar



  1. Chop all the ingredients, except the oil in a food processor for 5 secs, then add the oil & sugar.

  2. Swordfish should be oiled & seared on the BBQ for about 2 mins. Flip over and place on some baking paper on a tray. Bake in a 200º oven for about 8 mins.

  3. Top swordfish with tapenade.


  • Christmas Trading Hours: Gates open Thursday 20th 7am-5:30pm Friday 21st 6am-5:30pm Saturday 22nd 6am-5:30pm Sunday 23rd 5am-5:30pm Monday 24th (Christmas Eve) 5am-5:30pm All traders reopen 3rd January 2019, trading as usual.