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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.
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