Swordfish, cherry tomatoes & capers

Name: Swordfish, cherry tomatoes & capers
Total time: 15 min
Yield: 2
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

With a hit of garlic & lemon

“Knock together this super-tasty swordfish steak recipe, bursting with summery flavours. What a treat! ”

Serves 2

Cooks In15 minutes

DifficultySuper easy

Fish, Al Fresco, Alfresco, Dairy-free

Nutrition per serving

Calories

199

10%
Fat

9.2g

13%
Saturates

1.8g

9%
Protein

23.6g

47%
Carbs

5.9g

2%
Sugars

5.1g

6%
Salt

1.4g

23%
Fibre

1.8g

-

Of an adult's reference intake

Jamie Magazine

By Andy Harris

Tap For Method

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

By Andy Harris

Tap For Ingredients

Method

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.
Peel and finely slice the garlic, then segment the lemon.
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.
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.