Stuffed Italian swordfish

Stuffed Italian swordfish


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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

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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