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

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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
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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.

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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