Swordfish alla ghiotta with potatoes

Ingredients

For 1 serving

• Swordfish170 g
• Cherry tomatoes150 g
• Capers8 g
• Green olives20 g
• Onion40 g
• Potatoes180 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: June – September

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into wedges; when the water boils, salt it and cook them over medium heat for 15 minutes, until tender but not falling apart, then drain.
2. Meanwhile peel and finely chop the onion; wash and halve the cherry tomatoes; rinse the capers and slice the green olives into rings.
3. In a wide frying pan heat the oil over medium heat and soften the onion for 4–5 minutes, until soft and translucent.
4. Add the tomatoes, capers and olives with a pinch of salt and cook for 8 minutes over medium heat, until the tomatoes soften into a sauce.
5. Season the swordfish steak with salt and pepper, lay it in the sauce, cover and cook over medium-low heat for 6–8 minutes, turning once, until opaque right through.
6. Add the potatoes to the sauce for 2 minutes so they take on the flavour, turn off the heat and finish with chopped parsley.