Swordfish with Roasted Onions

Cook Time 30 minutes

Servings 4

Ingredients

4 x 120g piece of swordfish

4 red onions, halved

80ml extra virgin olive oil plus extra for fish

¼ cup red wine vinegar

2 tbsp caster sugar

3 tbsp raisins, chopped

¼ cup pine nuts

2 tbsp baby capers

Salt and pepper

Method

Preheat the oven to 160°C.

Arrange onions into a pan and pour over the olive oil and vinegar and add the raisins, pinenuts, sugar, and capers and season with salt and pepper. Place on the stovetop and bring to the boil. Once sizzling, place into the oven and cook for 35 - 45 minutes until lightly caramelised and softened.

Remove from the oven and set aside. Heat another large pan over a high heat. Drizzle oil over swordfish and season with salt. Sear on each side for 1 minute. Place on a plate and spoon over cooked onions and pan juices.