Sicilian Swordfish with Tomato & Olive Sauce
Method
Season the swordfish with oregano, salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Add the swordfish and cook for 3–4 minutes on each side until lightly golden and cooked through. Transfer to a plate.
Add the remaining olive oil to the skillet, followed by the red onion. Cook for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the cherry tomatoes, tomato paste, water and olives. Cook for 5–6 minutes until the tomatoes soften and form a light sauce.
Return the swordfish to the skillet and drizzle with fresh lemon juice.
Spoon the tomato and olive sauce over the fish, sprinkle with fresh parsley and basil, then serve warm.
Swordfish is best when cooked just until firm and opaque in the centre. Avoid overcooking it, as it can quickly become dry. For extra flavour, let the olives and tomatoes simmer together for a few minutes before returning the fish to the skillet.
Nutrition Facts
Per serving
