Sword Fish with Olives and Capers
- 1 ¾ lb swordfish
- red onion
- 5 oz tomatoes
- 1 handful black olives
- 1 tablespoon capers , in vinegar
- extra virgin olive oil
Peel the onions, slice them and brown lightly in the oil. Add the fish and take care to turn them so that they brown on both sides. Then pour into the pan the tomato fillets, the olives in pieces and the capers. Serve warm, arranging the slices of fish on a serving plate and covering them with their sauce.