To make the Siciliana sauce, heat olive oil in a heavy-based frying pan over medium heat and add the garlic. Cook to soften the garlic without browning for 1-2 minutes. Add the anchovies and cook for 1 minute, then add the capers and olives. Add the chopped tomatoes and if required, season to taste. Cook for 4 minutes, then stir in half of the chopped parsley and oregano.
Add the swordfish fillets to the frying pan and lightly season, then add the white wine. Cook the sword fish covered, for 2-3 minutes on each side or until cooked through.
Serve the swordfish with the Siciliana sauce and a sprinkling of the remaining parsley on top – buon appetito.