Swordfish rolls Oven-baked omelettes with mushrooms, red onion and Taggiasca olives

The swordfish rolls I’m a delightful second dish of the Mediterranean tradition: thin slices of swordfish, stuffed with breadcrumbs, black olives and capers. A simple recipe in the ingredients and very tasty for one dinner with friends or family.

Ingrediants

  • 12 thin slices of swordfish (cut in the middle)
  • 250 g of peeled tomatoes
  • 1 cup of breadcrumbs
  • 1-2 tablespoons of salted capers
  • 14 pitted black olives
  • extra virgin olive oil
  • salt
  • black pepper

How to prepare: Swordfish rolls

The swordfish rolls I’m a second dish very tasty, based on simple ingredients, with a clear Mediterranean origin: slices of swordfish, in fact, breadcrumbs, black olives And capers. The stuffed rolls are cooked in a sauce of tomato.

The recipe itself is not complicated, but you have to follow some precautions to ensure a really appetizing result: the slices of the sword must be well thin, have them cut directly in the fish shop. Prepare one soft filling and well blended and do not cook the rolls for too long, to prevent them from drying out. Thus realized, the Stewed swordfish rolls, with their sauce, they can also be a sauce for spaghetti.

Swordfish is the undisputed star of many delicious recipes, thanks to its firm meat, without thorns and really excellent. To enjoy it in all its goodness, the simplest recipe is perhaps that of Swordfish with salmoriglio. For an extraordinary first course, we recommend the Caserecce pasta with swordfish and aubergines.

OTHER TASTY RECIPES: Sicilian swordfish, Stewed swordfish, Fried swordfish slices, Swordfish carpaccio with caper sauce

Medium Run Preparation Time 15 min Cooking Time 20 min – 25 min Servings 4 – 6

How to prepare: Swordfish rolls

Preparation of swordfish rolls - Phase 1

Preparation of swordfish rolls - Phase 1

To make the swordfish rolls, start with the filling: in a bowl combine the breadcrumbs, the desalted and squeezed capers, the chopped olives and a sprinkle of pepper. Also add a couple of spoonfuls of oil and mix everything carefully, so that the mixture is seasoned well and becomes homogeneous. Spread the swordfish slices on the work surface.

Preparation of swordfish rolls - Phase 2

Preparation of swordfish rolls - Phase 2

Divide the filling by placing it on the slices of fish and roll each one on itself, so as to form a roll that you will stop with one or two wooden sticks. In a pan heat 2 tablespoons of oil, add the chopped tomatoes, a pinch of salt and cook, over medium heat and covered pan, for about ten minutes.

Preparation of swordfish rolls - Phase 3

Preparation of swordfish rolls - Phase 3

When the sauce is reduced, add the swordfish rolls and cook for another 12-15 minutes, turning them very gently halfway through cooking. Remove from the fire and serve.

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