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Spanish recipe Swordfish steak with orange and almonds

A classic recipe from southern Spain that's simple and healthy,but full of Mediterranean flavour

Preparation time:10 minutes, plus time to marinate the fish you'll need at least two hours. Cooking time: 20 minutes. Oven temperature: Preheated at 200 oC / 180t fan / 400oF / Gas Mark 6 Calories: 68O kcals

Ingredients (serves 2 )
• 2 swordfish steaks
For the marinade
• 2x15m1 tbsp extra virgin olive oil
• 2 cloves garlic, crushed
• 2 SpanIsh oranges (for grated zest and juice)
• Ground black pepper and salt
To Serve
Salad garnish
For the sauce
• 25g butter
• lx5ml tsp cornflour
• 150m1 single cream
• 2xl5ml tbsp fresh chopped flat leaf parsley
• For the topping
• 50g flaked almonds

• Combine the marinade ingredients and pour them over the swordfish steaks. Cover and set aside for at least two hours to allow the flavours to develop.

• Melt the butter in a small frying pan and lightly brown the drained steaks for 2-3 minutes on both sides. Transfer them to the oven and cook for a further 15 minutes until the flesh is just firm. At the same time, roast the almonds in the oven for five minutes until golden, and then set aside.

Add the marinade juices to the pan that the fish was cooked in and simmer until reduced by half. Blend the cornflour with the single cream and add this to the pan, along with the parsley. Simmer again until the mixture is slightly thickened. Once it has, pour it over the cooked fish, top with the roasted almonds and serve.

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