Serves 4

Ingredients:

2 cloves of fresh organic garlic- crushed

1/2 teaspoon ground cumin

1/4 teaspoon hot paprika

1 Tablespoon coarsely chopped fresh coriander

1 Tablespoon coarsely chopped fresh flat-leaf parsley

2 Tablespoons coconut oil

2 Tablespoons lemon juice

1 Teaspoon finely grated lemon rind

4 x 150gr swordfish steaks

125g rocket leaves

Method:

Combine garlic, spices, herbs, oil, juice and rind in large non-metallic bowl

Remove and reserve half of the chermoulla mixture in separate bowl.

Place fish in bowl, toss to coat all over in remaining chermoulla

In separate bowl, cover the fish mixture and reserved chermoulla- refrigerate for 3 hrs or overnight

Remove fish; discard marinade

Cook fish in large heated non stick pan until browned both sides and cooked as desired. Serve fish topped with rocket leaves and drizzled with reserved chermoulla and green Vegetables.