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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
Metric
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
SAVE RECIPE
Method
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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