Swordfish, cherry tomatoes & capers

With a hit of garlic & lemon

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%
  • 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
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
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

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.
  3. 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.
  4. Add the lemon and capers and cook for 2 minutes.
  5. Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.
Recipe From

Jamie Magazine

By Andy Harris