SWORDFISH WITH CAPERS AND OLIVES 

If you want fish, today I recommend an easy dish to make. It involves cooking the swordfish and seasoning it with cherry tomatoes, capers and black olives. A tasty dish with a typically Mediterranean flavor, in fact since I can remember at home it has always preferred a healthy cuisine with raw materials picked directly from dad's garden, then combined with a lot of experimentation especially in the field of spices and medicinal herbs. Do you understand where my love for flavored foods and ethnic cuisine comes from? Nothing comes from chance 😉

Ingredients

660 gr slices of swordfish

300 gr cherry tomatoes

60 gr pitted black olives

40 gr capers 1 onion 1/2 glass of white

wine

1 sprig of parsley

extra virgin olive oil

salt

Preparation

Grease a pan with a drizzle of extra virgin olive oil, brown the slices for three minutes on each side, blend with half a glass of white wine, then add the peeled and sliced onion, the washed and reduced tomatoes, the black olives, the capers, flavored with a pinch of salt and continue cooking for ten minutes. When cooked, remove the swordfish from the heat and serve it on a serving dish with the cooking stock and complete with finely chopped parsley.