This recipe has been created by Chef Peter Valenti of Santorelli's Chapel Restaurant to complement the Jane Brook James Vineyard Verdelho.

Preheat your oven to 180C (350F). Wash swordfish with cold water and pat dry. On a flat plate mix flour, salt and pepper. Dredge fish lightly in flour and set aside. In a large frying pan add olive oil over medium heat. Add the onion and fry for 3 - 4 minutes. Add garlic for another 2 minutes. Remove both and reserve. Fry fish for 3 - 5 minutes or until lightly browned, turning once. Return onion and garlic to pan, drizzle contents with Jane Brook Verdelho and lemon, sprinkle with parsley and cover pan loosely with foil. Place pan in middle of oven and bake for 12 - 14 minutes until the fish is cooked through and golden. Serve with lemon wedges and crisp Italian salad.