Swordfish alla Siciliana

Method

Toast the pine nuts in a dry frying pan until golden, then set aside. Slice the onions thinly and fry gently in 80ml of olive oil with crushed garlic until soft and golden, about 8 minutes. Add the tinned tomatoes, olives, rinsed capers, and sultanas, then simmer for 12 minutes until the sauce thickens slightly. Meanwhile, season the swordfish steaks with salt and pepper, then fry in remaining olive oil in another pan for 4 minutes each side over medium-high heat until just cooked through. Carefully transfer the swordfish to a serving dish and spoon the warm sauce over the top, scatter with toasted pine nuts and fresh parsley, and finish with a squeeze of fresh lemon juice.