Swordfish with salmoriglio and barbecued vegetables

Preheat barbecue to medium-hot. Combine oil, garlic, lemon juice, parsley and oregano in a baking dish. Season, then whisk to combine. Add fish to dish in one layer. Marinate for 30 minutes, turning once.

To make salmoriglio, combine lemon juice and a pinch of salt. Whisk until salt has dissolved, then gradually add oil, whisking constantly for 20-30 seconds, or until mixture thickens. Whisk in 2 tablespoons hot water, then stir in parsley and oregano. Season and taste. The mixture should be very lemony.

Cut vegetables into equal pieces and, in a large bowl, toss with 2 tablespoons extra virgin olive oil. Arrange vegetables onto skewers. (If using wooden skewers, soak them in water for 30 minutes first). Barbecue for 10-12 minutes, or until charred in places, turning regularly.

Meanwhile, oil barbecue and grill fish for 8 minutes, turning once. Transfer to a serving dish. Serve with salmoriglio sauce, vegetables and lemon slices.