Instructions: Preheat a grill or griddle pan.

Brush the swordfish with a little olive oil, season and grill for about 3-5 minutes each side until just cooked and little springy.

Meanwhile, halve 2 courgettes lenghtways, brush with olive oil and grill these at the same time.

To make the sauce cut the crusts off the 3 slices of white bread and soak in cold water for 5 minutes. Drain and squeeze out the water. Blend in a food processor until creamy with 3 fat cloves of garlic, the wine vinegar, olive oil and ground almonds or walnuts. Season to taste.

Serve the fish and courgettes with the sauce and maybe some griddled tomatoes.

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