Ingredients (4 servings)

– 800 g sliced swordfish
– 200 g peeled tomatoes
– 1 fresh Tropea red onion
Ottobratica (or green) olives to taste
– Desalted capers to taste
– Parsley to taste
– Extra virgin olive oil
– Salt and pepper to taste


Pour the extra virgin olive oil and the freshly chopped Tropea onion into a frying pan on the stove. Let the onion brown. Add the washed capers and the pitted (or whole) Ottobratica olives. Let flavour for a while, and add the peeled tomatoes.
Cook the ingredients for at least 10 minutes (add a little water, if needed, and a pinch of salt). Once the tomato is cooked, add the swordfish.
Let cook for a few minutes, turn the slices over and cover the pan for no more than 3-4 minutes to preserve the flesh tenderness and juiciness.
Sprinkle some chopped fresh parsley and add a drizzle of extra virgin olive oil.