Lemon-oregano swordfish with potatoes and Greek salad

Ingredients

For 1 serving

• Swordfish150 g
• Potatoes180 g
• Tomatoes1
• Cucumber0.5
• Black olives4
• Extra virgin olive oil10 g
• Lemon0.5
• Dried oreganoto taste
• Saltto taste

Contains: fish

In season: May – September

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and boil them in salted water for 15 minutes from the boil, until a fork goes in easily; drain.
2. Meanwhile make the ladolemono: whisk half the oil with the lemon juice, oregano and a pinch of salt with a fork until emulsified.
3. Heat a griddle well over a high heat. Pat the swordfish dry, rub it with a little oil and cook it for 3 minutes per side, until opaque in the centre and well marked: any longer and it dries out. Spoon half the ladolemono over it straight away.
4. Wash the tomatoes and cucumber; cut the tomatoes into wedges and the cucumber into half-moons, add the black olives and dress with the remaining oil and a pinch of salt.
5. Serve the swordfish with the potatoes dressed with the rest of the ladolemono and the salad.