We love the wonderfully tender texture of swordfish and how well it holds its own in the pan. Here, you're bringing it to the table dressed in a deliciously grown-up herb and olive salsa and served with blistered potatoes and the aniseed hint of caramelised fennel. It's worthy of posting to your feed!
Preheat oven to 200°C. Halve potatoes lengthways. Trim fronds from fennel and store for another use. Cut fennel bulb into thin wedges. Finely zest and juice lemon.
Place potato and fennel on a lined baking tray. Drizzle with ½ the lemon juice and 20ml (1 tablespoon) olive oil. Season with salt and pepper and toss to coat. Roast for 30–35 minutes or until golden brown and potatoes are tender. While vegetables are roasting, continue with step 3.
Roughly chop olives. Finely chop parsley. Place lemon zest, olives, parsley, chilli flakes, 20ml (1 tablespoon) olive oil and white wine vinegar in a bowl and mix to combine. Set aside until ready to serve.
When the vegetables have 10 minutes left to cook, heat 2 teaspoons oil in a frypan over medium-high heat. Season swordfish with salt and pepper and cook for 2 minutes each side or until just cooked through. Remove from pan.
Place remaining olive oil in a bowl with remaining lemon juice, salt and pepper and whisk to combine. Add salad leaves and toss to combine.
Divide roasted vegetables between plates. Top with swordfish and spoon over herb and olive salsa. Serve with salad.