Swordfish with Tomatoes, Olives and Capers

Swordfish with Tomatoes, Olives, and Capers is a perfect blend of robust flavours and fresh ingredients, offering a taste of the Mediterranean.

5 from 1 vote

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Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: Fish Stew, Italian Fish Stew, Swordfish

Cook Time: 25

Servings: people

Calories: 413kcal

Season the swordfish all over with salt and pepper.
Heat olive oil in the pan and add the garlic, sauté for 1 minute, then add the capers and sauté for an additional 2 minutes until garlic is translucent but not browned.
Next add the cherry tomatoes and their juices to the pan and then fill the cherry tomato can half way with water and swirl around to get any of the left over juices and add to the pan.
Next add the olives, lemon zest, chilli flakes, salt, pepper and basil and stir to combine. Bring to the boil then turn the heat down low, cover with the lid and simmer for 15 minutes.
After 15 minutes add the swordfish steaks to the pan, nestling them into the tomato mixture. Then cover and cook for 7 minutes.
Transfer the swordfish steaks to serving plates and spoon the tomato, olive, and caper mixture over the top. Serve immediately sprinkled with some fresh basil and serve with lemon wedges on the side.