Breaded Swordfish

Name: Impanata di Pesce Spada
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 1 kg di pesce spada in tranci; 250 g di polpa di pomodoro 1 cuore di sedano; 10 olive nere snocciolate; 1 cucchiaiata di uva sultanina; 1 cucchiaio di pinoli; 100 g di caciocavallo fresco a dadini; ½ kg di pasta di pane; ½ bicchiere di olio farina; olio; sale e pepe

Impanata di Pesce Spada

Breaded swordfish enclosed in bread dough, with tomato, olives, golden raisins, pine nuts and caciocavallo.

4 servings

Easy

Sicily

EasySicily

Swordfish breading is a hearty oven-baked preparation, designed to enclose a tasty filling in a shell of bread doughThe editorial team proposes it as a complete dish for lunch or dinner, thanks to the combination of the firm consistency of the fish, the softness of the caciocavallo and the lively component of the tomato. Celery and olives add aromatic and savory notes, while golden raisins and pine nuts introduce a balanced contrast between sweetness and crunchiness. Pre-frying the fish concentrates the surface and prepares the slices for subsequent protected cooking, while the oven browns the pastry and blends the seasoning. This recipe is considered a Sicilian preparation. The result is a fragrant casing with a moist, rich, and well-distributed filling.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the fish

Evenly coat the swordfish steaks in flour, shaking off any excess. Heat the oil and fry the steaks until the surface is lightly golden and the fish is cooked through. Drain and set aside, reserving the reserved oil for the filling.

Prepare the dressing

Finely chop the celery heart and mince the pitted black olives. Combine the celery, olives, and crushed tomatoes, thegolden raisins, pine nuts, oil, salt, and pepper. Mix until the ingredients are evenly distributed and the mixture is smooth. a mixture well mixed.

Cut the cheese

Reduce the caciocavallo Fresh cheese, diced evenly. Keep the pieces small enough to distribute throughout the filling without creating lumps; this way, the cheese can melt during cooking and combine with the sauce without compromising the pasta's ability to seal.

Roll out the dough

Divide the bread dough into two parts and roll out the first until you obtain a disk suitable for the baking pan. Completely line the bottom and edges, pressing the pastry together without leaving any gaps. The covering should be continuous, so that the filling will remain contained during cooking.

Make the filling

Arrange the fried swordfish slices and add the prepared seasoning, together with the caciocavallo diced. Mix gently directly into the baking pan, distributing the fish and other ingredients in as even a layer as possible. The filling should appear well-blended, with no bare spots.

Close the breadcrumbs

Roll out the second part of bread dough and place it on top of the filling, completely covering the surface. Seal the edges with a slight fold, pressing evenly along the entire perimeter. Make sure there are no visible cracks, which is essential to retain the juices during cooking.

Bake in the oven

30 min

Bake at 200°C (392°F) for about 30 minutes. Remove the breadcrumbs when the bread dough it appears well cooked and golden on the surface and the filling is hot, with the caciocavallo softened. Cooking should firm the shell, keeping the center moist and flavorful.

Chef's Tips

The editorial staff recommends carefully sealing the edges of the bread dough, so the filling stays moist and the surface cooks without leaking during the 30 minutes at 200°C (392°F).