Pepper Crusted Swordfish Steak

Meanwhile, halve, peel and thinly slice the red onion. Trim the green beans then chop in half. Peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all). Zest, then cut the lemon into wedges. Trim the root from the cosberg, chop in half widthways then separate the leaves.

Coarsely crush the peppercorns in a pestle and mortar along with a good pinch of salt. TIP: If you don't have a pestle and mortar, put the peppercorns in a sandwich bag and crush using the base of a saucepan. Tip the crushed pepper onto a plate then pop the swordfish steaks in the pepper until evenly coated on both sides. Press the pepper into the fish to ensure it sticks. IMPORTANT: Remember to wash your hands and equipment after handling raw fish.

In a large bowl, mix the red wine vinegar, mustard and olive oil (see ingredients for amount) together, keep to one side. Heat a splash of oil in a large frying pan over medium- high heat. When hot, add the green beans

and onion. Stir-fry until the beans are tender, 4-5 mins. Add the garlic when the beans are cooked and cook for a further 30 seconds. Transfer the beans and onion to the bowl with the dressing and turn to coat the beans. Allow to cool.

Wipe out the frying pan with some kitchen paper and return to a medium-high heat with a splash of oil. When hot, add the swordfish steaks and cook until browned, 4-5 mins on each side. IMPORTANT: The fish is cooked when opaque in the centre. Finish with a squeeze of lemon juice. Whilst the fish cooks, crumble the feta. Get ready to assemble your dish.