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Swordfish, cherry tomatoes & capers
main courses | serves 2
1. Season the swordfish with sea salt and freshly ground black pepper, drizzle with olive oil, then pan-fry or grill over high heat until cooked, about 5 minutes each side. Transfer to plates. Heat the oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes. Add the lemon and capers and cook for 2 minutes. Add the parsley, season with black pepper, stir, then pour over fish and serve.
Recipe Andy Harris
Photo Sam Stowell
from Issue 2
ingredients
• 2 swordfish steaks• Olive oil
• 2 garlic cloves, finely sliced
• 20 cherry tomatoes
• 1 segmented lemon
• 1 tbsp capers
• Finely chopped flat-leaf parsley