Swordfish with tomatoes, olives, and capers

Take the steaks out of the fridge 30 minutes beforehand to bring them to room temperature. Pat them dry, season with salt and ground pepper.

For the sauce, finely chop the onion, slice the garlic, cut large capers into smaller pieces (do not cut small ones), and halve the olives. Heat a little oil in a pan and sauté the onion and garlic over medium heat. Once the edges of the onion start to brown, add the tomatoes, capers, and olives. Season with salt and oregano. Cook over low heat for approximately 10 minutes.

Cook the couscous according to the package instructions; you can add a pinch of ground nutmeg.