Lyndey Milan's swordfish with lemon, anchovies and garlic

Method

1. Mix the onion, potatoes and capsicum, season with the salt, pepper and vinegar.
2. Heat all but one tablespoon of olive oil in a large frying pan over a medium heat and add the potato mixture. Cook for about 20 minutes, turning over occasionally until the vegetables are soft and golden.
3. Trim swordfish and cut each steak in two. Season with salt and pepper and coat with remaining tablespoon of olive oil. Place in a pre-heated frying pan over high heat for about 3 minutes each side, or until almost cooked. Remove to a warm plate and cover loosely with foil.
4. Add garlic to the same frying pan and cook for 1 minute, then add anchovies, stirring to break them down. Add lemon juice and half the parsley and stir through. Whisk in butter but do not boil. If using fish stock, bring to the boil. Add any juices which have come from the rested fish.
5. Serve swordfish with potato mixture, spinach and anchovy and garlic sauce.

Lyndey’s note: this sauce is very lemony but matches the wine perfectly. If you find it too acidic, add some more butter or fish stock to the sauce.