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Swordfish, cherry tomatoes & capers
With a hit of garlic & lemon
Dairy-free
df
Gluten-free
gf
Swordfish, cherry tomatoes & capers
With a hit of garlic & lemon
Dairy-free
df
Gluten-free
gf
“Knock together this super-tasty swordfish steak recipe, bursting with summery flavours. What a treat! ”
Serves
2
Cooks In
15 minutes
Difficulty
Super easy
Jamie Magazine
Alfresco
Mains
Quick fixes
Quick & easy recipes
Nutrition per serving
Calories
199
10%
Fat
9.2g
13%
Saturates
1.8g
9%
Sugars
5.1g
6%
Salt
1.4g
23%
Protein
23.6g
47%
Carbs
5.9g
2%
Fibre
1.8g
-
Of an adult's reference intake
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
Tap For Method
Recipe From
Jamie Magazine
By Andy Harris
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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.
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