Mediterranean Swordfish With Potatoes - cooking recipe

Ingredients

1 (1 3/4 lb.) swordfish steak (about 1 1/2-inches thick)
1 lb. small red potatoes
2 small zucchini (about 8 oz. each)
1 bunch radishes
2 Tbsp. olive or salad oil
salt
1 Tbsp. lemon juice
1 Tbsp. capers
1 tsp. chicken flavor instant bouillon
1/2 tsp. dried rosemary leaves, crushed
1/4 tsp. pepper
1 Tbsp. minced parsley
1 Tbsp. grated lemon peel

Preparation

About 45 minutes before serving, remove skin and bone from swordfish, if any. Cut swordfish into 1 1/2-inch chunks.
Cut each potato into quarters. Cut zucchini into 1/2-inch thick slices. Slice each radish in half.