Pan-cooked swordfish with peperonata and bread

Ingredients

For 1 serving

• Swordfish150 g
• Bell peppers1
• Onion0.5
• Tomatoes1
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Wash the pepper, remove the stalk, seeds and white membranes and cut into strips about 1 cm wide; peel and slice the onion; wash the tomato and chop it.
2. In a pan with a lid heat almost all the oil over medium heat, add the onion and pepper and cook for 3 minutes, until the onion starts to soften.
3. Add the tomato, a pinch of salt and half a glass of water, cover and stew over medium-low heat for 20 minutes, stirring now and then, until the peppers are soft and the sauce is thick.
4. When the peperonata is nearly ready, pat the swordfish dry and salt it. Heat a non-stick pan with the remaining oil over medium-high heat and cook it for 2–3 minutes per side, until golden outside and opaque in the centre.
5. Serve the swordfish with the peperonata and the bread.