Serve this versatile tapenade with grilled bread or toasted crostini as a starter,or with grilled fish,chicken or lamb. It's highly flavourful and highly seasoned so no need to add salt. You could chop this by hand but I find the food processor brings it all together.

INGREDIENTS

• 4 swordfish fillets (600-700g total)
• 350g black olives,pits removed (or 225g pitted black olives)
• 3 tbsp salted capers,rinsed
• 8 quality anchovy fillets
• 2 garlic cloves,grated on a Microplane
• ½ cup good quality olive oil
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp fresh thyme leaves
• handful of parsley leaves (or 2 tbsp finely chopped fresh parsley,if mixing by hand)
• rocket leaves,to serve