Swordfish with a caper and olive sauce
Serves 4
Prep Time 20 mins
Cooking 40 mins
Level low
Ingredients
- 4 Pieces Swordfish
- 1 Jar Mayor Tomato with kunserva
- 200g Mayor Diced Onions
- 50 Mayor Capers
- 50g Mayor Sliced Olives
- 25g Three Hills Kunserva (tomato paste)
- 1/2 Glass White Wine
- 4 chopped garlic cloves
- Grated Lemon Rind
- Fresh Mint
- Olive Oil
- Crushed Salt and Pepper
Add some salt and pepper on the fish. Peel and chop the garlic. Warm some olive oil in a pan and cook the garlic and onions while mixing all the time. Add the mint and look for around 1 minutes for flavours to infuse. Add the jar of tomatoes, wine, Kunserva and lemon rind. Simmer on low flame for around 30 minutes. In the meantime, heat a nonstick pan and cook the fish from both sides. Add the capers and olives and cook for a further 5 minutes. Serve the fish with sauce.
Recipe by Anton B.Dougall