Finely chop 4-5 ripe summer tomatoes and place in a small bowl. Add 10 pitted black olives, 1 garlic clove, 2 tsp small capers, and a small handful parsley – all finely chopped, and mix together with a spoon. Drizzle with 2tbs olive oil, and season with sea salt and freshly ground pepper. Set aside.

In a large pan, pour in a glug of rapeseed oil and bring up the heat. Add your swordfish steaks and pan-fry for 2-3 minutes on one side, before turning over onto the other. Cook 1 minute further, then turn off the heat, cover, and let rest a few minutes before serving alongside the relish, and some green vegetables (such as green beans).