Swordfish in Tomato Sauce

To prepare the swordfish in tomato sauce, first take care of the marinade, which will last just as long as the preparation. Place the swordfish fillet in a fairly large baking dish, add the oil 1, marjoram leaves 2, and the grated zest of one lemon (save some for the final garnish) 3

and the juice of half a lemon 4. Turn the fish over on both sides to ensure it is evenly flavored, then cover the baking dish with plastic wrap 5 and set it aside temporarily (a cool place outside the fridge will be fine for the few minutes needed). Wash the cherry tomatoes and cut them in half 6;

Heat the oil in a pan, add the garlic clove 7 and let it brown briefly. Add the cherry tomatoes 8, salt, pepper, and stir. Then deglaze with Worcestershire sauce 9.

Cook the cherry tomatoes for 10 minutes over medium heat, stirring occasionally. Once cooked, turn off the heat, remove the garlic 10, and transfer the tomatoes to a tall, narrow container, then blend them with an immersion blender 11 until you get a smooth and homogeneous sauce 12.

Heat another pan well (or use the same one to take advantage of the cherry tomato cooking base), take the swordfish from the marinade and place it in the pan, salt it, and sear the fish over medium-high heat for 2 minutes on one side 13 and for 1 minute on the other 14. Once cooked, transfer the swordfish to a plate and cut it into cubes 15.

At this point, you can assemble the serving plates: sprinkle the bottom with some tomato sauce 16, add the swordfish bites, and finally garnish with a few marjoram leaves 17, the lemon zest you saved earlier, and a grind of pepper: your swordfish in tomato sauce is ready to be served 18!