Thin slices of swordfish are rolled around a parsley, caper, lemon and pecorino stuffing in this recipe, before being rolled up and baked with a parsley breadcrumb topping. Serve with a big side salad, or garlic roasted potatoes.
- 800g swordfish
- 150g dried breadcrumbs
- 30g grated pecorino cheese
- 1 tbsp. salted capers, rinsed
- Small handful freshly chopped parsley
- Salt and pepper
- 2 tbsp. extra-virgin olive oil (or more)
Thinly slice the swordfish. Chop the capers. Put the swordfish slices between two slices of cling and bash with a rolling pin until thin.
Combine the breadcrumbs, parsley, salt and pepper. Reserve 1/4 of the breadcrumbs. Add the cheese and capers to the other 3/4 and sprinkle oil over the mix.
Roll the caper breadcrumb mix up in the swordfish slices and secure with toothpicks. Arrange in a lightly oiled baking dish and sprinkle with the reserved parsley breadcrumb mix.
Bake in a 220C oven for 10 minutes or until the fish is tender.