4 slices of swordfish
500 g tomatoes
2 sweet peppers
a bunch of basil and parsley
4 anchovy fillets
a tablespoon of olive paste
a bunch of rocket
salt and pepper.
Brown the slices of fish in a nonstick pan with a little olive oil, salt and pepper and sprinkle with a little finely chopped basil and parsley.
When cooked, transfer the fish on paper towels.
Cut tomatoes into wedges removing the seeds and water vegetation.
Cut the peppers into thin strips. Peel the cucumber and cut into slices. Wash the arugula.
Mix arugula, tomatoes, cucumbers and peppers, and lay over the fish cut into pieces, coarsely broken anchovies and capers.
Mix the olive paste in a few tablespoons of oil, a pinch of salt, and season.
Allow to marinate a while before serving, sprinkle with remaining chopped herbs.