Finely dice capsicum and place in a small sauce pan with a pinch of salt and pepper and 2 tbsp olive oil. Place over medium heat for 4 mins or until just tender.
Add a splash of fish sauce, garlic and the basil leaves and set aside.
In a large frying pan over medium heat add 1 tbsp olive oil then cook the sword fish for 3 mins on each side not forgetting to season with salt.
Meanwhile, cook vegetables to al dente.
Present the vegetables on large plate and place fish on top and serve compote.