Seared swordfish with salsa verde

Method

1. For the salsa verde: you can pulse the ingredients together in a food processor but will get a better result if you chop by hand. Chop together the parsley, basil, mint, garlic, capers and anchovy fillets to a coarse paste.

2. Transfer to a non-metallic bowl and gradually whisk in the red wine vinegar, lemon juice, Dijon mustard and olive oil. Season with ½ teaspoon flaky salt and ¼ teaspoon freshly ground black pepper. This quantity should make about 225ml salsa verde in total. Cover with cling film and set aside at room temperature.

3. For the swordfish: heat a griddle pan and brush with 1 tablespoon olive oil. Add the swordfish steaks and cook for 3 minutes on each side until cooked through and lightly charred. Transfer the swordfish steaks to a plate, season with salt and set aside to rest in a warm place for about 5 minutes.

4. To serve, arrange the swordfish steaks on warmed plates and spoon some of the salsa verde to the side. Serve at once with a separate bowl of boiled new potatoes to hand around separately.