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

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

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.

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