Swordfish, cherry tomatoes & capers
Serving size: 2
Ingredients
- 2 Swordfish steaks, from sustainable sources
- 2 Tablespoons Olive Oil
- 2 Cloves of Garlic
- 20 Ripe cherry tomatoes
- 1 Lemon
- 45 Grams Capers
- 4 Tablespoons Fresh Flat leaf parsley
Instructions
1
Season the swordfish and drizzle with oil, then pan-fry or grill for 5 minutes over a high heat on each side, or until cooked. Transfer to plates.
2
Peel and finely slice the garlic, then segment the lemon.
3
Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, or until lightly golden.
5
Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.
6
Serve with warm, fresh crusty bread or pilau rice