Griddled swordfish with zucchini scapece and potatoes

Ingredients

For 1 serving

• Swordfish150 g
• Zucchini1
• White wine vinegar5 g
• Potatoes120 g
• Extra virgin olive oil8 g
• Mintto taste
• Saltto taste

Contains: fish, sulphites

In season: June – September

Method

1. Bring a pan of water to the boil. Peel the potatoes, cut them into roughly 2 cm cubes and, when the water boils, salt it and cook them for 12–15 minutes, until a fork slides through; drain.
2. Meanwhile wash and trim the courgette and cut it into rounds or slices about 5 mm thick. Heat a griddle over high heat until very hot.
3. Grill the courgette for 2–3 minutes per side, until soft and marked; lay it on a plate and dress straight away with the vinegar, torn mint, half the oil and a pinch of salt, so it soaks up the flavours while you cook the fish.
4. Pat the swordfish dry, salt it and cook it on the griddle for 2–3 minutes per side, until opaque in the centre but still juicy.
5. Dress the potatoes with the remaining oil and a pinch of salt and serve with the swordfish and the scapece courgette.