Swordfish with Cherry Tomatoes and Black Olives

Swordfish with Cherry Tomatoes and Black Olives, simple and quick second course, but above all delighfully tasty. Perfect for a lunch with friends or for a week night dinner. Everyone will love it.

It has a quick cooking time and can be on your table in under 30 minutes. The recipe is really simple, with only a few ingredients and you will use just one pan.

If you prefer you can substitute swordfish with other fish such as salmon or tuna.

Let’s see together how to make the Swordfish with Cherry Tomatoes and Black Olives recipe. Let’s get started.

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Swordfish with Cherry Tomatoes and Black Olives

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  • DifficultyEasy
  • CostMedium
  • Preparation time10 Minutes
  • Cooking time15 Minutes
  • Serving2
  • Cooking methodStove
  • CuisineItalian


2 fillets swordfish
4 tablespoons extra-virgin olive oil
1/2 onion (chopped)
12 black olives
10 capers


You need:

1 Pan


First, heat 4 tablespoons of extra-virgin olive oil in a fairly large frying pan, add the onion finely chopped and brown.

Meanwhile, wash the cherry tomatoes, cut them in half or in quarters and put them in the pan together with the pitted black olives and the capers; cover with a lid and cook over low heat for about 7- 8 minutes .

Then add the swordfish and let it cook for about 3 minutes, then turn it over to the other side and continue cooking for other 3 minutes.

Finally, serve the swordfish with the cooked cherry tomatoes, cover with sauce spooned over it and garnish with extra parsley. Enjoy your meal!

Swordfish with Cherry Tomatoes and Black Olives

Buon appetito.

Swordfish with Cherry Tomatoes and Black Olives


You can keep the Swordfish with Cherry Tomatoes and Black Olives in the refrigerator for 2 days, closed in an airtight container.

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