2 swordfish steaks
Olive oil
2 garlic cloves, finely sliced
20 cherry tomatoes
1 segmented lemon
1 tablespoon capers
Finely chopped flat-leaf parsley
Season swordfish with sea salt and freshly ground black pepper, drizzle with olive oil then pan-fry or grill over high heat until cooked, about 5 min each side. Transfer to plates. Heat oil in frying pan over high heat, add garlic and tomatoes and sauté for 5 minutes. Add lemon and capers and cook for 2 minutes. Add parsley, season with black pepper, stir, then pour over fish and serve.
Serves 2