Swordfish With Olives and Lavender

Lavender has become a popular ingredient for flavouring both sweet and savoury dishes. In this recipe, the olives offset the lavender to create an infusion of sweet and salty.

Number of servings : 4

Prep time: 20 minutes

Cooking time: 15 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


4 swordfish steaks, 200 g (7 oz) each*
30 ml (2 tbsp) capers, rinsed and blotted dry
Extra-virgin olive oil, as required
60 ml (4 tbsp) green olives, minced
180 ml (3/4 cup) bread crumbs
5 ml (1 tsp) dried lavender flower
Salt and freshly ground pepper, to taste
Lemon wedges, as needed


  1. Preheat the grill. Preheat the oven to 180°C / 350°F.
  2. Brush the fish with oil and grill for 2 minutes on each side. Remove to a platter and set aside.
  3. In a skillet, sauté the capers in 45 ml (3 tbsp) of oil for about 2 minutes. Add the olives and bread crumbs. Cook 2 minutes, stirring well to coat the crumbs with oil. Add the lavender, salt and pepper and mix well.
  4. Pour half the mixture into a baking dish and place the fish steaks on top of it. Spread the remaining mixture over the fish. Drizzle with oil and bake about 10 minutes.
  5. Serve with lemon wedges.


*Shark or halibut are excellent alternatives to swordfish.

Nutritional information: