Swordfish steak with olives

Ingredients and doses for 4 people

4 slices of swordfish weighing 150/200 g each

60 ml of extra virgin olive oil

1 clove of garlic

2 anchovy fillets

100 ml of dry white wine

80 g of pitted green olives

chopped parsley

salt and pepper

Method

Brown the garlic with half the oil over a low heat in a large pan.

Cook the slices of swordfish over high heat on both sides for about 4 minutes. Salt and pepper.

Keep the fish warm and remove the oil and garlic.

Wet the pan with the wine and let the half evaporate; add the olives, the chopped anchovy fillets, a pinch of salt and pepper and the chopped parsley; remove the pan from the heat and complete the seasoning with the remaining oil. Mix.

Pour the hot sauce over the slices of the sword.

To serve.

Time of realization: 12 minutes