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Ingredients

• 4 swordfish steaks (about 600 g)
• 4 tbsp Castruriali extra virgin olive oil — The sauce starts with olive oil and finishes with a little raw oil spooned over the fish.
• 1 onion, sliced
• 1 celery stick, sliced
• 1 garlic clove, sliced
• 400 g cherry tomatoes, halved or tinned chopped tomatoes
• 60 g green olives, pitted
• 1 tbsp salted capers, rinsed
• parsley or basil, chopped
• salt and black pepper

Method

1. Make the sauce. Soften the onion, celery and garlic in the oil for 8 minutes. Add the tomatoes and a splash of water and simmer for 10 minutes. Add the olives and capers and season.
2. Cook the fish. Season the swordfish and lay it in the sauce. Cover and simmer gently for 8–10 minutes, turning once, until just cooked through.
3. Serve. Scatter with herbs and a thread of raw oil and serve with bread for the sauce.