Preheat the oven to 200°C.
Rub the swordfish with 7.5ml of olive oil, season with salt and pepper, and coat with sesame seeds.
Heat the remaining 7.5ml of oil in a frying pan and fry the swordfish for two minutes per side.
Pour lemon juice over the fish and set aside.
Heat olive oil in a separate frying pan and fry the garlic, cumin, and curry powder for one minute.
Add the butternut squash and fry for two minutes until coated in spices.
Add the chicken stock, cover, and simmer for 20 minutes until the squash is soft.
Stir in the lemon juice and season to taste.
Plate the stew, garnish with coriander, and serve with the swordfish and steamed broccoli.