Swordfish, cherry tomatoes & capers

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


? 2 swordfish steaks
? Olive oil
? 2 garlic cloves, finely sliced
? 20 cherry tomatoes
? 1 segmented lemon
? 1 tbsp capers
? Finely chopped flat-leaf parsley

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