This brings together lovely seared fish steaks, beautiful sweet pomodorini, cherry tomatoes, that become super juicy and they burst in your mouth, a little heat from chillies, capers for that briny salty little hit, and these gorgeous earthy olives. 






Skill level

Average: 2.9 (39 votes)


  • 800 g - 1 kg (1.8 - 2.2 lbs) swordfish fillets (approximately 6 large fillets)
  • ½ cup (125 ml) olive oil, divided
  • 3 cloves garlic, minced
  • 3 cups cherry tomatoes
  • ½ tsp crushed red pepper flakes
  • 1 cup mixed green and black olives
  • ¼ cup capers
  • 2 cups (500 ml) chicken stock
  • 1½ tbsp (30 ml) butter
  • Chopped parsley, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Season swordfish fillets with salt and pepper.

2. Heat 1½ tbsp (30 ml) of olive oil in a nonstick frying pan (skillet) over medium-high heat. Cook swordfish until browned on both sides (about 3 minutes each). Remove fillets from pan and set aside.

3. In the same pan, add the remaining olive oil and heat over medium-high, then add garlic, cherry tomatoes and crushed red pepper flakes. Cook for 3-4 minutes, until tomatoes are soft and blistered. Reduce heat to low, then add olives, capers and chicken stock and cook for 8-10 minutes.

4. Reduce heat to low and mix in butter. Add swordfish back to pan, cover, and cook for 3-4 minutes.

5. Put one fillet on each serving plate, pour a generous amount of sauce over top, and garnish with chopped parsley.