About this recipe:The thin slices of swordfish are stuffed with a breadcrumb, parsley, caper and cheese mixture and rolled before being baked in the oven.
Deborah Lo Scalzo
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
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Method Prep:35min › Cook:10min › Ready in:45min
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.
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.
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.
Bake in the oven at 220 C / Gas 7 for about 10 minutes. Serve the dish hot.
If you cannot find Ragusa cheese, use Parmesan or Pecorino instead.