Swordfish alla Livornese

Method

1. If you’re serving the fish with potatoes, put them in a pan of salted water, bring to the boil, and cook until just tender. Drain and set aside.
2. Make a battuto by finely chopping together one of the garlic cloves with the 10 g parsley, the chilli and a good pinch of salt. Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium heat and add the battuto. Fry for 2–3 minutes. Add the tomato sauce or passata and water and bring to the boil. Reduce the heat and cook for 10 minutes. Add the capers and the olives, heat through and taste for seasoning.
3. Meanwhile, season the fish steaks on both sides and dust them all over with flour. Heat the remaining oil in a large non-stick frying pan over a medium heat and sear the fish steaks for 2–3 minutes on each side. Using tongs, gently remove the swordfish from the pan and add it to the sauce. Cook for around 10 minutes. Take the fish out of the pan with tongs and set aside on a warm plate.
4. Add the potatoes to the pan, with a little more hot water if the sauce is very thick. Cook the potatoes for five minutes and then put the fish back into the pan. When the sauce is bubbling hot, serve straight away with the extra parsley on top.