Swordfish, Cherry Tomatoes & Capers

Ingredients:

1. 2 Swordfish Steaks

2. Olive Oil

3. 2 Cloves of Garlic

4. 20 Ripe Cherry Tomatoes

5. 1 Lemon

6. 45 g Capers

7. 15g Fresh Flat-leaf Parsley

Directions:

1. Season the swordfish and drizzle with oil, then pan-fry for 5 minutes over a high heat on each side. Transfer to plates.

2. Peel and finely slice the garlic, then juice the lemon.

3. Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, until lightly golden.

4. Add the lemon juice and capers. Cook for 2 minutes.

5. Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.

6. Enjoy!