Scaled for your household (2 portions) · original serves 2
Swordfish slices300 g
Cherry tomatoes300 g
Pitted green olives50 g
Extra virgin olive oil30 g
Garlic cloves1 clove
Pine nuts10 g
Dried oreganoto taste
Saltto taste
Black pepperto taste
Method
1
Halve tomatoes. Warm oil with the garlic clove for a couple of minutes, then add tomatoes, salt and oregano. Simmer about ten minutes and add sliced olives.
2
Remove garlic. Add fish and cook a couple of minutes on one side; turn, cover and cook another 2–3 minutes until cooked.
3
Toast pine nuts briefly in a separate dry pan, stirring to prevent burning. Finish fish with pepper and pine nuts.
