35
Swordfish Pizzaiola
Serves 3
INGREDIENTS
600g/1.3lbs swordfish
1 can (400g/14oz) whole peeled
tomatoes
4 garlic cloves, peeled
1 1/2 tbsp capers, rinsed
60g/2oz kalamata olives
1 tsp dried oregano
salt & pepper to taste
olive oil
METHOD
1. Add olive oil, capers, and whole
garlic cloves to a pan. Cook for a
few minutes.
2. Mash the canned tomatoes with
a fork and add them to the pan.
Season with oregano. Cover and
let simmer for 15 minutes.
3. Add the swordfish with the olives
to the pan. Season the swordfish
with salt and pepper, and cook
for about 4 minutes. Turn over
and cook for a further 4 minutes,
or until the fish is fully cooked
through. Discard garlic and serve.
