Swordfish with tomato and potato salad

Place potatoes in a medium saucepan; pour over enough boiling water to cover. Boil, covered, for 10 minutes. Add beans to the same pan; cook, covered, for a further 2 minutes or until tender. Drain.

Meanwhile, toss the fish in flour seasoned with salt and pepper; shake away excess flour. Cook fish on a heated, oiled grill pan (or grill or barbecue) for about 2 minutes on each side, or until browned and cooked as desired.

In a large bowl, combine tomatoes, olives, dill, rind, juice, oil and salt and pepper to taste.

Just before serving, toss the potatoes with the tomato mixture.

Serve beans topped with fish and the potato mixture.

Not suitable to freeze. Potatoes suitable to microwave.

Photography by Brett Stevens.