Involtini di pesce spada – baked swordfish rolls

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These swordfish rolls, originally from Messina in the North-Eastern corner of Sicily, are nothing short of spectacular. Also known as braciole, they are rolls of thinly-sliced swordfish stuffed with breadcrumbs and more-ish melted cheese.

They are traditionally cooked on a charcoal fire, which imparts a delicious smoky flavour to the fish. Here, I share the baked version, which is just as tasty. And if you can’t get hold of swordfish, these work well with tuna or cod, too.

Ingredients

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Imperial

Involtini di pesce spada

  • 200g of fine breadcrumbs
  • 1 garlic clove, peeled and grated
  • 2 tbsp of parsley, finely chopped
  • 1 tbsp of capers, minced
  • 1 tbsp of lemon juice
  • fine sea salt
  • freshly ground black pepper
  • 500g of swordfish, thinly sliced
  • 100ml of extra virgin olive oil
  • 70g of smoked Provolone cheese, cubed
1
Preheat the oven to 200°C/gas mark 6. Line a baking tray with parchment and set aside
2
In a medium skillet set over a low heat, toast the breadcrumbs until golden and crisp, stirring often to avoid burning them
3
Transfer to a bowl and add the garlic, parsley, capers, lemon juice, salt and pepper. Stir to combine
4
Dip the swordfish slices in olive oil. Dredge them in the breadcrumbs on both sides, then place a cube of cheese at their centre and roll them up. Pierce them with skewers to keep them rolled up tight
5
Bake the swordfish rolls for 20 minutes, until the breading is deeply golden and the cheese is oozing
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