Stuffed Italian swordfish

    45 min

    The thin slices of swordfish are stuffed with a breadcrumb, parsley, caper and cheese mixture and rolled before being baked in the oven.

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    Serves: 6 

    • 800g swordfish, cut into thin slices
    • salt and freshly ground black pepper to taste
    • 150g dried breadcrumbs
    • 15g chopped fresh parsley
    • 1 tablespoon salted capers
    • 30g grated Ragusa cheese (Caciocavallo cheese)
    • extra virgin olive oil

    Prep:35min  ›  Cook:10min  ›  Ready in:45min 

    1. Cover the swordfish slices with cling film and pound them lightly with a mallet or rolling pin. Cut them in half and lay them out in a work surface. Add salt to taste.
    2. Put 100g of breadcrumbs, salt, pepper and the chopped parsley in a bowl and mix. Rinse and chop the capers and grate the cheese. Take 3/4 of the breadcrumb mixture and add the capers, cheese and sprinkle olive oil over everything. Place this mixture on the swordfish slices.
    3. Roll up each swordfish slice and close with a wooden skewer. Put the swordfish rolls in a lightly oiled baking dish and spoon the rest of the breadcrumbs over the rolls.
    4. Bake in the oven at 220 C / Gas 7 for about 10 minutes. Serve the dish hot.

    Ragusa cheese

    If you cannot find Ragusa cheese, use Parmesan or Pecorino instead.

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