Pesce Spada alla Siciliana with Couscous Swordfish with Couscous

Preheat the oven to 200°C.

Rinse the swordfish steaks, pat dry, and season both sides with salt and pepper.

Heat 30 ml olive oil in an ovenproof skillet over medium-high heat. Sear the swordfish for 2 minutes per side until golden.

Transfer the skillet to the preheated oven and bake for 8–10 minutes until the fish flakes easily and reaches an internal temperature of 63°C.

While the fish bakes, bring 250 ml water and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

In a separate skillet, heat 15 ml olive oil over medium heat. Add the diced red onion and cook for 3 minutes until softened. Add minced garlic, halved cherry tomatoes, capers, and sliced olives. Cook for 5 minutes until tomatoes soften.

Remove the fish from the oven. Squeeze the lemon juice over the fish and spoon the tomato-olive sauce over the top. Garnish with chopped parsley.

Serve the swordfish alongside the couscous.