Swordfish and Vegetables

This is a simple evening meal, quick and relies on the taste of the swordfish to carry it off.


2 spring onions sliced
1 small aubergine diced
lemon myrtle olive oil
1 large handful of baby spinach leaves
1 cup of chicken stock

2 pieces of swordfish

Fry the spring onions and aubergine in the olive oil than add the stock and reduce at the last minute wilt the baby spinach leaves in the pan and serve

At the same time cook the fish in a separate pan, do this with two minutes to go.

Serve with rice and lemon juice or fresh bread