Herb-marinated swordfish with toasted pine nuts

INGREDIENTS FOR 2 PEOPLE
2 swordfish steaks
3 tablespoons pine nuts
1 lemon
Basil, rosemary, oregano and parsley
1 garlic clove
Extra virgin olive oil
Salt and pepper

I wash and dry swordfish and remove any bones.

I remove lemon zest with a zester into a small bowl.

I wash and dry herbs and peel garlic.

I chop them with a knife.

I combine with lemon zest and squeezed juice.

I emulsify with oil, pepper and salt.

I put some marinade in a dish, add swordfish and cover with the remainder.

I cover with cling film and refrigerate at least two hours.

I drain and cook on a hot griddle without overcooking, or it becomes dry.

I toast pine nuts in a little oil in a saucepan.

I strain marinade.

I serve swordfish with pine nuts and flavoured oil, lemon slices and parsley. I made courgettes with capers alongside; see the blog.