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
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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.