🍽️ Swordfish Fillets with Fresh Capers and Tomato Dip

Name: Swordfish Fillets with Fresh Capers and Tomato Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 6 tomatoes; 40 g black olives (pitted); 1 shallot; 1 garlic clove; olive oil; 150 ml dry white wine; 2 tbsp capers; salt; lemon juice; 1 pinch sugar; pepper (from the mill); 4 swordfish fillets (approx. 180 g each); 2 tbsp freshly chopped herbs (e.g. parsley and rosemary)

370 kcal · 30 min · 4 servings

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Ingredients

6 tomatoes
40 g black olives (pitted)
1 shallot
1 garlic clove
olive oil
150 ml dry white wine
2 tbsp capers
salt
lemon juice
1 pinch sugar
pepper (from the mill)
4 swordfish fillets (approx. 180 g each)
2 tbsp freshly chopped herbs (e.g. parsley and rosemary)

Instructions

1. Pour boiling water over the tomatoes.
2. Immediately shock the tomatoes with cold water.
3. Peel the skin off the tomatoes.
4. Quarter the tomatoes and remove the core.
5. Dice the tomatoes into small cubes.
6. Roughly chop the olives.
7. Peel the shallot and the garlic.
8. Finely chop the shallot and garlic.
9. Heat 2 to 3 tablespoons of oil in a pan.
10. Sauté the onion mixture for 1 to 2 minutes.
11. Deglaze the pan with white wine.
12. Stir in the olives, capers, and diced tomatoes.
13. Let the mixture just get hot over low heat.
14. Season the sauce with salt, lemon juice, sugar, and pepper.
15. Rinse the fish fillets briefly.
16. Pat the fillets dry with a kitchen towel.
17. Season the fish with salt and pepper.
18. Heat 1 to 2 tablespoons of oil in a non-stick pan.
19. Fry the fillets for 2 to 3 minutes on each side until golden brown.
20. Place the cooked fillets on plates or bowls.
21. Pour the tomato and caper sauce over the fish.
22. Sprinkle the dish with fresh herbs.
23. Serve the fish immediately.

Nutrition per serving

kcal: 370
Protein: 40 g · Fett/Fat: 20 g · Carbs: 10 g