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Recipe From
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.