Cut 3 potatoes (peeled & washed) into 8 evenly sized pieces each, add the cut potatoes into a stock pot, fill with cold water to 1 inch (2.5 cm) above the potatoes, season with sea salt and heat with a high heat

Meanwhile, add 1/4 cup (27 grams) slivered almonds into a small fry pan, heat with a medium heat and lightly toast between 3 to 4 minutes, making sure to mix them continuously, then set aside

About 18 minutes after turning on the heat on the potatoes, they should be cooked al dente, pierce one with a toothpick, if it goes in but with resistance they are perfect, add in 20 green beans that have been cut in half, cook for another 4 minutes, then drain into a colander, transfer the potatoes & green beans into a serving dish, drizzle with 2 tbsp (30 ml) extra virgin olive oil, season with sea salt & black pepper and top off with the toasted slivered almonds, pair this dish with Bodegas San Valero Celebrities 2018 Merlot

Cut 1 Italian green bell pepper in half lengthwise, remove the seeds and add into a baking tray lined with parchment paper, cut 1 large onion into 1/2 inch (1.25 cm) thick rounds, add to the baking tray, making sure everything is in a single layer, cut 1 tomato into 4 quarters, add into the baking tray, along with 1 head of garlic, drizzle 1 tbsp (15 ml) extra virgin olive oil over the vegetables and season with sea salt & black pepper, add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

Meanwhile, pat down a 16 ounce (450 grams) piece of fresh swordfish with paper towles, cut into 2 evenly sized fillets and season with sea salt & black pepper on both sides

Heat a fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add the swordfish fillets into the pan, using a spatula gently push down on each fillet for 30 seconds, after 3 minutes flip the swordfish fillets to sear the other side (my fillets where 1 inch/2.5 cm thick), after a total cooking time of 6 minutes, remove the pan from the heat and transfer the swordfish fillets into serving dishes

About 16 to 18 minutes after adding the vegetables into the oven, they should be perfectly roasted, remove from the oven and add to the plates with the swordfish

Top off each swordfish fillet with a sauce made of extra virgin olive, grated garlic and freshly chopped parsley, drizzle the vegetable with a little extra virgin olive oil and serve, pair this dish with Bodegas San Valero Celebrities 2016 Old Vine Garnacha