This dish is perfect for an easy summer dinner. It need only go in the oven when the first course is being eaten.. Serve with new potatoes and a green salad. ‘Chips’ of polenta would make a good accompaniment.

4 swordfish steaks
Olive oil
75g black olives, pitted and chopped
300g plum tomatoes, peeled, chopped, and any hard cores removed
1 tbsp capers
A small handful basil, chopped
Salt and freshly ground black pepper
2 slices toast, crusts removed and grated (optional)

Pour a tablespoon or two of oil into a baking dish and in it place the swordfish steaks, Turn them so the are coated in the oil. cover with the tomatoes, olives and basil. Season well. Pour over a little olive oil and sprinkle the breadcrumbs (if using) on top.

Bake at a high temperature (220-220°C) for 20 minutes.