Olives, capers, pine nuts, raisins and tomatoes combine in this utterly delicious swordfish recipe. Incredibly easy to make and super effective, this fish supper recipe will soon become a firm teatime favourite.
- 900g swordfish steaks
- 1 onion
- 1 garlic clove
- 225g cherry tomatoes
- 10 green olives
- 4 tbsp. capers, rinsed
- 85g plump raisins
- 60g pine nuts
- Salt and pepper
- 5 tbsp. extra virgin olive oil
Finely dice the onion. Mince the garlic clove and quarter the tomatoes. Pit and thinly slice the olives. Soak the raisins in warm water for 30 minutes, then drain and discard the water.
Heat the oil in a large frying pan over a medium heat. Add the garlic and onion and fry gently until translucent and softened. Add the tomatoes, olives, capers, raisins, pine nuts and a pinch of salt and pepper. Cover, reduce heat to low and cook for 15 minutes.
Season the steaks with salt and pepper and lay in a greased baking dish. Pour the sauce over, then cook in a 200C oven for 15-20 minutes or until the fish is flaking and tender.