Sicilian swordfish with olives and capers (Pesce spada alla siciliana)

1. Soak the raisins in lukewarm water for 10 minutes, halve the cherry tomatoes and slice the green olives.

2. In a large frying pan, fry the sliced garlic and pine nuts in 2 tablespoons of olive oil for 1-2 minutes until the pine nuts are golden.

3. Add the tomatoes, capers, olives and drained raisins, pour in the white wine, sprinkle with oregano and cook for 8-10 minutes until the tomatoes break down into a sauce.

4. Meanwhile pat the swordfish steaks dry, season with salt and pepper and sear them in the remaining oil in another pan for 2 minutes per side until browned.

5. Lay the fish in the sauce, cover and cook together for 3-4 minutes so it takes on the flavours without drying out.

6. Sprinkle with parsley and serve with fresh bread or couscous.

Tip: Swordfish dries out easily: as soon as the centre is no longer translucent, take it off the heat - the warmth of the sauce will finish the cooking.