Ingredients

• 1 sprig parsley (finely chopped with the onion)
• 1 onion
• 55 g butter (2 oz)
• 1 clove garlic (lightly crushed)
• 398 mL plum tomatoes (canned, drained, deseeded and roughly chopped (14 oz))
• salt and pepper (to taste)
• 4 swordfish or cod steaks
• 1 tbsp pitted black olives (chopped)
• 1 tbsp capers (drained)

Instructions

1. Finely chop the parsley together with the onion.
2. Melt the butter in a large shallow pan; add the crushed garlic and the parsley-onion mixture and cook over medium heat until lightly browned.
3. Add the chopped tomatoes and season with salt and pepper.
4. Add the fish steaks, reduce the heat, and cook about 15 minutes, stirring from time to time.
5. When the steaks are cooked through, add the chopped olives and drained capers.
6. Leave 2 minutes for the flavours to mingle, then serve.

Cooking Tips

• Chop the parsley and onion together — it becomes one seasoning
• Brown the base lightly before the tomatoes go in
• Keep the simmer gentle so the fish poaches, not boils
• Add olives and capers only at the end
• Spoon the sauce over the steaks to serve