300 grams swordfish fillets
200 grams Butter Beans
1 x Zucchini
1 x Large Tomato
1/2 Cup Fresh Spinach
1 x Clove Garlic
2 x Teaspoons Olive Oil
1 x Tablespoon Chopped Thyme
Cooking Instructions
Cut zucchini, tomato, spinach and garlic clove into tiny pieces. Pour 1 teaspoon of olive oil onto a pan and heat on low.
Pour salsa mix onto pan and slowly simmer, turning salsa every few minutes.
After allowing salsa to slowly simmer for approximately 20-30 minutes, pour butter beans into salsa mix and continue stirring. Heat a second pan on medium and pour a teaspoon of olive oil onto it. Place swordfish fillets onto pan and cook until each side turns golden brown.
Just before swordfish fillets are cooked, pour salsa into large bowls, then remove the swordfish fillets from pan and place on top of bean and salsa mix.
Cut rosemary into fine pieces and sprinkle over swordfish and serve.
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