Stuffed Swordfish Rolls

Ingredients

• 600 g Swordfish
• 120 g Breadcrumbs
• 30 g Pine nuts
• 30 g Raisins
• 20 g Capers
• 60 g Caciocavallo cheese
• 2 tbsp Parsley
• 1 medium Onion
• 12 leaves Bay leaves
• 1 whole Lemon
• 5 tbsp Extra-virgin olive oil
• 1 to taste Salt
• 1 to taste Black pepper

Steps

1. Toast the breadcrumbs in a dry pan over medium heat until golden and fragrant, then transfer to a bowl.
2. Soak the raisins in warm water for 10 minutes, drain and roughly chop.
3. Make the filling: combine two-thirds of the toasted breadcrumbs with the pine nuts, chopped raisins, capers, grated caciocavallo, chopped parsley, a pinch of salt and pepper, and enough olive oil to bind into a moist mixture.
4. Lay each thin swordfish slice between two sheets of parchment and gently flatten with a meat mallet, then cut into rectangles roughly 8 by 10 cm.
5. Lightly season with salt.
6. Place a spoonful of filling on each slice and roll up snugly.
7. Thread the rolls onto skewers, alternating each one with a bay leaf and a square of onion.
8. Dip the rolls in olive oil and dredge in the remaining toasted breadcrumbs to coat.
9. Arrange the skewers in an oiled baking dish.
10. Bake in a preheated oven at 200°C for 15 to 18 minutes, turning once halfway, until the swordfish is just cooked and the crust is golden.
11. Squeeze fresh lemon juice over the rolls, drizzle with a little olive oil and serve hot.

Tips

• Ask your fishmonger to slice the swordfish thinly (about 5 mm) from a single block — even thickness makes neat rolls that cook evenly.
• Soak wooden skewers in water beforehand so they don't scorch in the oven; the onion squares between the rolls keep the fish moist.
• Don't overbake — swordfish dries out quickly. Pull it out as soon as the crust is golden and the fish is just opaque.