Swordfish in saffron sauce

Salt the pieces of fish and squeeze a little fresh lemon over them and set aside

Heat the olive oil in a frying pan and fry the bread and garlic until golden - remove from the pan and set aside - it´s better to do this slowly over a medium to low heat

Add the chopped onion to the oil and fry for a few minutes until softened

Place the bread, garlic, oil from the pan and onion together with the saffron, parsley, cummin and wine in a blender and mix until you get a smooth sauce

Arrange the fish in the frying pan then pour the sauce into the pan and cook over a medium heat untill the sauce begins to simmer then cover and cook for a further 10 mins - add a little water if the sauce gets too thick

Check that the fish is ready then garnish with the fresh chopped parsley and serve with fresh lemon slices