Jamie Oliver

Swordfish, cherry tomatoes & capers

Swordfish, cherry tomatoes & capers

Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    199
    10%
  • Fat
    9.2g
    13%
  • Saturates
    1.8g
    9%
  • Protein
    23.6g
    52%
  • Carbs
    5.9g
    2%
  • Sugars
    5.1g
    6%
  • Salt
    1.4g
    23%
  • Fibre
    1.8g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

Find out what's in our latest issue

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Ingredients

  • 2 swordfish steaks, from sustainable sources
  • olive oil
  • 2 cloves of garlic
  • 20 ripe cherry tomatoes
  • 1 lemon
  • 45 g capers
  • a few sprigs of fresh flat-leaf parsley
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  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. Heat a lug of oil in a frying pan over a high heat; add the garlic and tomatoes and sauté for 5 minutes.
  3. Add the lemon and capers and cook for 2 minutes. Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.

Tip

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Nutrition per serving
  • Calories
    199
    10%
  • Fat
    9.2g
    13%
  • Saturates
    1.8g
    9%
  • Protein
    23.6g
    52%
  • Carbs
    5.9g
    2%
  • Sugars
    5.1g
    6%
  • Salt
    1.4g
    23%
  • Fibre
    1.8g
    -

Of an adult's reference intake