Swordfish Steaks with warm Zucchini & Olive Salad

4 x 200g swordfish steaks
2 Tbs olive oil
freshly ground black pepper
lemon wedges

Salad
2 tsp olive oil
2 Tbs lemon juice
1/2 red (Spanish) onion, finely sliced
12 kalamata olives
1 Tbs baby capers
3 small zucchini (corgette), thickly sliced
1/2 cup roughly chopped flat-leaf (Italian) parsley

To make the salad, combine oil, lemon juice, onion, olives and capers in a bowl.
Steam zucchini until tender but not mushy. Transfer immediately to onion mixture and toss to coat.Heat a non-stick frying pan over medium heat. Brush swordfish steaks with oil and pan fry for 2 minutes each side.
Toss parsley through zucchini salad and spoon over serving plates. Top with swordfish and season with pepper.
Serve with a wedge of lemon.
Serves 4 for dinner

Source: The CSIRO Total Wellbeing Diet