GREAT SWORDFISH AND WARM POTATO SALAD

■ 500g small chat potatoes, cut into chunks

■ 2 tablespoons olive oil, plus extra to brush

■ 2 tablespoons lemon juice

■ 1 small red onion, finely sliced

■ 1/3 cup small pitted black olives

■ 1 tablespoon baby capers, rinsed

■ 4 x 150g swordfish steaks

■ 1/2 cup flat-leaf parsley leaves

■ Lemon wedges, to serve Meanwhile, place the olive oil, lemon juice, red onion, olives and capers in a large bowl.

Drain the potatoes, add to the bowl while hot and toss to coat. Crush potatoes slightly with a fork.

Heat a non-stick frypan on high, brush the swordfish with a little extra olive oil and pan-fry the fish for 2 minutes on each side.

Toss the parsley leaves through the potato salad, divide between plates and top with swordfish fillets. Season with salt and pepper and serve with lemon wedges.