400g |
potatoes, peeled and cut into approx. 2 cm dice, (optional) |
2 |
garlic cloves, peeled |
10g |
parsley, hard stems removed |
a little |
parsley, roughly chopped, to serve |
|
fresh red chilli, to taste |
or 1/4 teaspoon |
dried chilli flakes |
|
salt, to taste |
5 tablespoons |
extra-virgin olive oil |
250g |
Homemade tomato sauce |
or |
Fresh tomato passata |
200ml |
warm water |
1 tablespoon |
capers, rinsed |
small handful |
black olives |
|
freshly ground black pepper |
4 |
swordfish steaks, around 2 cm thick |
|
‘00’ or plain flour, for dredging |