Swordfish with Capers and Tomatoes

Pan-seared swordfish with a bright tomato, caper and olive sauce.

• Serves: 2
• Preparation: 15 min
• Cooking: 15 min

Ingredients

• 300 g swordfish steaks
• 300 g cherry tomatoes
• 50 g pitted green olives
• 1 tbsp rinsed capers
• 30 g extra-virgin olive oil
• 1 garlic clove
• 10 g pine nuts
• Oregano
• Parsley
• Salt and black pepper

Method

1. Halve the cherry tomatoes and slice the olives; rinse salted capers if using.
2. Soften the garlic in olive oil, add the tomatoes and oregano, and cook until they begin to form a sauce.
3. Stir in olives and capers, then place the swordfish in the pan.
4. Cook briefly on each side, covering for the final few minutes so the fish stays moist.
5. Finish with black pepper and parsley; avoid overcooking the swordfish.

Food safety: Cook fish to at least 63°C, or until opaque and separating easily with a fork.