Citrus swordfish with fennel and potatoes

Ingredients

For 1 serving

• Swordfish150 g
• Orange0.5
• Lemon0.5
• Fennel1
• Potatoes120 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: fish

In season: October – April

Method

1. Squeeze the orange and lemon into a shallow dish, add the swordfish and leave to marinate for 10 minutes, turning halfway.
2. Meanwhile bring a pan of water to the boil, peel the potatoes and cut them into roughly 2 cm cubes; salt the water and boil them for 12–15 minutes, until a fork slides through; drain.
3. Trim the tough base and outer layers of the fennel and slice it paper-thin.
4. Heat a griddle over high heat until very hot. Lift the swordfish out of the marinade, pat dry and grill for 2–3 minutes per side, until opaque in the centre but still juicy.
5. Dress the fennel and potatoes with the oil, a couple of spoonfuls of the marinade, salt and black pepper.
6. Serve the swordfish with the fennel and potatoes, adding a grind of pepper.