Sicilian-style swordfish with cherry tomatoes, capers and roast potatoes

Ingredients

For 1 serving

• Swordfish160 g
• Cherry tomatoes150 g
• Capers10 g
• Green olives5
• Potatoes150 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: fish

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Wash the potatoes and cut them, skin on, into wedges about 2 cm thick.
2. Toss the potatoes in a baking tray with half the oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
3. Meanwhile rinse the capers under the tap to remove the salt, wash and halve the cherry tomatoes and slice the green olives into rings.
4. When the potatoes have 10 minutes left, heat the remaining oil in a frying pan over medium heat and cook the tomatoes, capers and olives for 5 minutes, until the tomatoes soften.
5. Lightly salt the swordfish, lay it in the sauce, cover and cook for 3–4 minutes per side over medium-low heat, until opaque in the centre; no longer, or it turns dry.
6. Sprinkle with oregano and serve the swordfish with its sauce and the potatoes.