Swordfish with Cherry Tomatoes and Olives
This is a classic Italian dish. We use Sicilian yellow-colored cherry tomatoes and black olives.
Each portion is about 350 cal.
Swordfish with Cherry Tomatoes and Olives
This is a classic Italian dish. We use Sicilian yellow-colored cherry tomatoes and black olives.
Each portion is about 350 cal.
Open in Cookpad AppSteps
- 1
Pour olive oil in a non stick skillet or pan. Don't heat up yet. Add tomatoes, anchovies and olives. Heat up and cook for 2 minutes.
- 2
We use this kind of salted anchovies.
- 3
Add oregano as much as you want.
- 4
Add fish and cook for another 2 minutes by covering it. Turn the fish to the other side, cook for 2 minutes again, covered.
- 5
Add salt and pepper to taste. Don't overcook, at least don't let both sides become too brown.
- 6
Serve hot. You can squeeze some lemon on it.
- 7
Another version with cubed large tomatoes.
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