Pan-fried swordfish with lemon-caper butter and salted potatoes

Step 1

For salted potatoes, place potato in a small saucepan and cover with cold water. Bring to the boil, then add enough salt until the water tastes like the sea (about 1½ tbsp per 1 litre water). Cook potatoes until tender (10-15 minutes; the time will depend on the size of the potatoes). Drain, and leave in pan to steam dry a little before serving.

Step 2

Meanwhile, heat a large non-stick frying pan and a small, heavy frying pan over high heat. Season both sides of fish to taste and when the non-stick pan feels hot, drizzle in enough oil to just cover the pan. Add fish and cook, turning halfway, until flaking easily on the outside but still pink in the centre (2-3 minutes each side). Remove fish from heat and keep warm. Meanwhile, add butter to the small pan and watch over it as it begins to foam and turn nut-brown (3-4 minutes). When butter is dark brown, and smells toasty and caramelised (1 minute), add capers and a good squeeze of lemon juice to taste. Spoon lemon-caper butter over fish and serve with salted potatoes.