How to cook swordfish with olives, capers and cherry tomatoes, a Mediterranean recipe with pan cooking that also includes potatoes among the necessary ingredients.
Ingredients for 4 people
- 3 cherry tomatoes
- 1 sprig of parsley
- 2 medium potatoes
- 3-4 tablespoons of extra virgin olive oil
- 4 slices of swordfish
- 1 onion
- 1-2 tablespoons of salted capers
- 1-2 tablespoons of pitted green olives
- salt and pepper
Preparation of swordfish with olives
Peel the onion and cut it into very thin slices, then soak the capers in cold water for at least 10 minutes, then drain and rinse them again.
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Blanch the tomatoes in a saucepan with boiling water for a few moments, then peel them, remove the seeds and cut them.
Finely chop the parsley.
Peel the potatoes, wash them, slice them and dry them perfectly, then toss them in a pan with a drizzle of hot oil, waiting for them to be golden brown.
In the meantime, heat 2 tablespoons of oil in another pan and sauté the onion, stirring often with a wooden spoon, making sure that it does not burn by adding, if necessary, a drop of water.
Add the tomatoes, mix and cook for about 10 minutes.
Perfume with half parsley, add the sword slices, capers, olives and cook the fish, turning it once, for 10 minutes.
Add the potatoes, adjust the salt, sprinkle with plenty of ground pepper and the remaining chopped parsley, heat for a few moments and serve.
