Swordfish steaks with sauteed potatoes and gremolata
1 large bunch of parsley, leaves only finely chopped
3 fat cloves of garlic, peeled
1 lemon, zest and juice
1 ½ tbsp capers, rinsed and roughly chopped
About 300ml olive oil
1 large bunch of rosemary
500g new potatoes, par boiled until al dente, whole
2 x 175g swordfish steaks
1) Put the parsley into a bowl then finely chop 2 cloves of garlic and add along with the zest and juice of the lemon, the chopped capers and about 100ml of olive oil – or just enough to bring together the ingredients in a loose sauce. Season the sauce with a little salt and leave to one side.
2) Slice the new potatoes in half lengthways.
3) Pour enough oil in to a high-sided frying pan to come about 1cm up the side. Slice one clove of garlic and add to the pan with the torn up rosemary sprigs. Heat over a medium to high heat and when the oil starts to sizzle, add the sliced potatoes, cut side down. Fry the potatoes for about 4 minutes on each side, or until golden and crisp. Season with salt.
4) While the potatoes are frying, heat 3 tbsp of olive oil in a large, non-stick frying pan over a high heat. Gently lay the swordfish steaks into the hot pan and fry for about 1 minute on each side, or until the fish is crispy on the outside and cooked almost all the way through.
5) Drain the potatoes on a piece of clean kitchen roll then divide over two plates. Season the swordfish steaks with a little salt before laying on top of the potatoes and finish the dish with a good drizzle of gremolata over the fish.