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Ingredients:
Swordfish
2 ears of corn
1 medium onion
1 medium red pepper
Baby potatoes
1 Tbs fresh rosemary
Chicken or vegetable stock
Olive oil
Salt, pepper

Procedure:
Cut all the vegetables, and cut the baby potatoes crosswise into 1/2-inch-thick slices last.

Add a good splash of olive oil to a large, non-stick pan on medium-high heat, and when the oil is hot, add the salt-and-pepper-seasoned swordfish fillets first. Then add the sliced potatoes, because they take the longest time to cook.

Brown the swordfish a bit on both sides, but don't cook the swordfish all the way through at this point. Once the swordfish is lightly browned on both sides, take it out of the pan and put it on a clean plate.

Add another splash of olive oil to the pan and add the sliced onion and deseeded, sliced red pepper. Add the finely chopped fresh rosemary and toss everything together. Stir that around and let it cook along for a few minutes until the peppers and onions are nice and soft.

Add the kernels of the ears of corn, put the swordfish back in the pan, add a little splash of chicken or vegetable stock, turn the heat down a little bit and put a lid on top.

After a couple of minutes, the swordfish should just be cooked through. Season it with salt and pepper to taste and serve.