Ingredients

Serves 2

2 Marlin steaks
100g olives green and black
2 anchovy
100ml extra virgin olive oil
2 tbsp flat parsley snipped
2 tbsp dill, snipped
1 garlic clove sliced
Salt and pepper to taste

1 bunch Swiss chard, stalks removed
1 garlic clove
½ lemon

Method

De-stone the olives and cut into quarters.

Heat the olive oil in a small pot and throw in the sliced garlic. Add the anchovy and olives and reserve aside.

Heat a good non-stick pan, add a dash of olive oil and season the marlin steaks.
Sear on either side for 2-3 minutes and remove from the pan.

Add a dash more oil and throw in the chard. Pierce the garlic clove onto the end of a fork and use this to stir the chard in the pan. When it has wilted and become tender add a squeeze of lemon.

Add the herbs to the olive sauce and spoon over the marlin serve with the chard and a wedge of lemon.