Involtini di Pesce Spada

Thin swordfish slices rolled around a Sicilian filling of breadcrumbs, pine nuts, currants, and capers, then baked with bay leaves and orange juice. The flavors of the Mediterranean in every bite.

RECIPE

Involtini di Pesce Spada

Thin swordfish slices rolled around a Sicilian filling of breadcrumbs, pine nuts, currants, and capers, then baked with bay leaves and orange juice. The flavors of the Mediterranean in every bite.

Prep20 mins

Cook20 mins

Total40 mins

Servings4

Dinner

Italian

Sicilia

Seafood

Ingredients

• 8 thin swordfish slices (about 500g total)
• 100g fine breadcrumbs
• 40g pine nuts, toasted
• 30g currants, soaked in warm water
• 2 tablespoons capers, rinsed and chopped
• 2 tablespoons flat-leaf parsley, chopped
• 2 cloves garlic, minced
• 4 tablespoons extra virgin olive oil
• Juice of 1 orange
• Juice of 1 lemon
• Bay leaves
• Salt and black pepper to taste

Preparation

1

Toast breadcrumbs in a pan with a tablespoon of olive oil until golden.

2

Mix breadcrumbs with pine nuts, drained currants, capers, parsley, garlic, and enough olive oil to moisten.

3

Place a spoonful of filling on each swordfish slice. Roll up tightly and secure with a toothpick.

4

Arrange involtini in a baking dish, alternating with bay leaves between rolls.

5

Drizzle with orange juice, lemon juice, and remaining olive oil.

6

Bake at 200°C for 15-20 minutes until the fish is just cooked through. Serve with the pan juices.

Servings and Nutrition

Number of Servings in Involtini di Pesce Spada

4

Nutrition for 1 serving (3 involtini)

380

Calories (kcal)

34

Protein (g)

14

Carbs (g)

21

Fat (g)

Protein 34.0g

36%

Carbs 14.0g

15%

Fat 21.0g

50%