Swordfish rolls

Name: Involtini di pesce spada
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 4 fette di pesce spada da circa 50 g ciascuna; 100 g di pomodori ramati; Olive q.b.; Capperi q.b.; Pangrattato q.b.; 8 foglie di basilico per il ripieno; 3 foglie di basilico per la finitura; 1/2 spicchio d'aglio; Peperoncino in polvere q.b.; Olio extravergine d'oliva q.b.; Sale q.b.

Involtini di pesce spada

Baked, with tomato, olives, capers and basil

Baked swordfish rolls stuffed with tomatoes, olives, capers, and Mediterranean herbs.

25 min

4 servings

Easy

Sicily

EasySicily

Swordfish rolls are a main course A practical and tasty seafood dish, perfect for a quick but carefully prepared lunch or dinner. The firm flesh of the fish encloses an aromatic filling, in which the sweetness of the tomato meets the savory flavor of olives and capers, while the basil adds a fresh note. The breadcrumbs help to make the mixture It's compact and forms a light gratin on the surface. Success depends above all on the balance of the filling: it should be moist enough to stick together, but not liquid, so as not to weigh down the slices or compromise cooking. The transition to conventional oven At 180°C (356°F), it cooks the fish quickly and promotes a golden brown surface, keeping the flesh tender. A short rest before serving helps stabilize the juices and preserve the shape of the rolls.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the filling

5 min

Finely chop the olives, capers, garlic, and basil. Halve the tomatoes, remove the seeds, and dice them; pat dry to remove excess water. Combine everything in a bowl: the mixture It must be dry and evenly chopped.

Amalgam the mixture

3 min

Combine the breadcrumbs, the chili pepper And a drizzle of olive oil. Season with salt to taste and mix until you get a compact, moist but not pasty filling. If the mixture If it seems too soft, add a little breadcrumbs; if it seems dry, add a few drops of oil.

Stuff and roll up

4 min

Pat the swordfish slices dry and place them on the work surface. Spread a small amount of filling in the center, fold the sides inward, and roll each slice tightly. Secure the rolls with a toothpick, without piercing the edges to prevent the filling from leaking out.

System in the baking dish

2 min

Anoint one baking dish and arrange the rolls in a single layer, spacing them slightly apart. Cut the remaining tomato into thin slices and arrange them in the baking dish or on toothpicks along with the basil leaves. Make sure the rolls are stable and well sealed.

Complete the surface

1 min

Sprinkle the rolls with breadcrumbs and distribute a drizzle of olive oil extra virgin. Preheat the conventional oven at (356°F) 180°C. The surface must be evenly covered, with no accumulation of breadcrumbs or liquid on the bottom of the baking dish.

Cook and serve

10 min

Bake at 180°C (356°F) for about 10 minutes. Remove from the oven when the fish is opaque and firm to the touch, but still moist, and the surface is lightly golden. Let rest for 3-5 minutes, remove the toothpicks, and serve the rolls warm.

Chef's Tips

Pat the swordfish slices dry thoroughly and keep the filling compact: a slightly moist filling adheres better, limits the escape of juices and promotes even gratin.