4 tbsp olive oil
15 black olives
2 tbsp capers
10-15 cherry tomatoes (datterini would be best)
1 clove garlic
2 tbsp parsley
4 slices of swordfish
3 anchovies
Put together in a shallow pan the oil, olives, chopped garlic, capers and anchovies. Add 3 tbsp of water. Let cook for 5 minutes on a lively heat. Add the swordfish, let cook two minutes on each side. Add the chopped tomatoes and parsley cook for further three minutes. Turn off the heat. Serve with rustic bread toasted and smeared with garlic and chilli
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