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Swordfish, cherry tomatoes & capers
With a hit of garlic & lemon
With a hit of garlic & lemon
Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
Calories 199 10%
Fat 9.2g 13%
Saturates 1.8g 9%
Sugars 5.1g 6%
Salt 1.4g 23%
Protein 23.6g 47%
Carbs 5.9g 2%
Fibre 1.8g -
Of an adult's reference intake
Ingredients
- 2 swordfish steaks, from sustainable sources
- olive oil
- 2 cloves of garlic
- 20 ripe cherry tomatoes
- 1 lemon
- 45 g capers
- a few sprigs of fresh flat-leaf parsley
Recipe From
Jamie Magazine
By Andy Harris
Method
- Season the swordfish and drizzle with oil, then pan-fry or grill for 5 minutes over a high heat on each side, or until cooked. Transfer to plates.
- Peel and finely slice the garlic, then segment the lemon.
- Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, or until lightly golden.
- Add the lemon and capers and cook for 2 minutes.
- Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.
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