Spiced swordfish with spinach | Gourmet Traveller

Ingredients

• 500 gm (about 2 bunches) spinach, trimmed
• 3 tbsp olive oil
• ½ lemon, juiced
• 1 tsp each fennel seeds, cumin seeds, celery seeds, aniseed and caraway seeds
• ½ tsp hot paprika
• 1 tbsp plain flour
• 4 1.5cm-thick swordfish steaks (about 200gm each), skinned
• To serve: lemon wedges