Recipe:Swordfish on basil mashed potato with lemon and tomato salsa

Ingredients

To serve two

Two swordfish steaks

Three large potatoes - peeled and cut into chunks

A knob of butter

Some double cream for the mashed potato

A handful of fresh basil – torn

Ten cherry tomatoes - halved

One red onion – finely diced

One red or green chilli – finely sliced

The juice and zest of two lemons

Olive oil

Salt and freshly ground pepper

Method

Place the potatoes in a pan of salted cold water, bring to boil and cook until they fall of a knife.

 

Whilst they're cooking, place the red onion, cherry tomatoes and chilli in a bowl. Add the lemon zest and juice, pour in a little olive oil and season to taste.

 

Once cooked, drain the potatoes, return to the pan and leave on a low heat for a minute or so to drive off any excess liquid. Mash, add butter and cream to taste, add the basil, cover and set to one side.

 

Heat a frying pan, coat the swordfish steaks with oil and cook for two to three minutes each side. To serve, spoon the basil mash onto a plat, top with the fish and serve the salsa alongside. A green salad would be a perfect accompaniment