Swordfish with tomatoes and capers Recipe | Food Network UK
This mouth-watering recipe is ready in just 47 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Griddle
- Saute pan
- Pastry brush
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Fork
- Stove
- Plate
Ingredients
- 1 medium onion, chopped
- 1 bulb fennel, sliced
- 3 tbsp good quality olive oil, plus extra for brushing fish
- 1 large garlic clove, crushed
- 800g tinned plum tomatoes, drained
- Salt
- Freshly ground black pepper
- 2 tbsp chicken stock
- 2 tbsp good dry white wine
- Small handful fresh basil leaves, chopped, plus extra for garnish
- 2 tbsp capers, drained
- 15g unsalted butter
- 4 (2.5cm thick) swordfish fillets (about 1.35kg)
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