Preheat oven to 200°C, 400°F, gas mark 6.
Place courgette, mushrooms, asparagus and spring onion on foil sheet.
Drizzle with 2tbsp of olive oil and juice of ½ lemon onto the vegetables, add a pinch of paprika and season with sea salt and black pepper.
Seal the vegetables in foil so that it is covered and no steam can escape, place on a baking sheet and place in the oven for 20 minutes.
Mix the remaining olive oil, paprika and ½ lemon juice and brush onto the swordfish steaks. Grill or fry for 3 minutes, each side or until just cooked. Serve the steamed vegetables with the swordfish.
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