Swordfish with Cherry Tomatoes and Olives

Pour olive oil in a non stick skillet or pan. Don't heat up yet. Add tomatoes, anchovies and olives. Heat up and cook for 2 minutes.

We use this kind of salted anchovies.

Add oregano as much as you want.

Add fish and cook for another 2 minutes by covering it. Turn the fish to the other side, cook for 2 minutes again, covered.

Add salt and pepper to taste. Don't overcook, at least don't let both sides become too brown.

Serve hot. You can squeeze some lemon on it.

Another version with cubed large tomatoes.