Caper and Parsley Stuffed Swordfish recipe

Preparation Time: 30 minutes | Cooking Time: 10 minutes

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)


  1. Thinly slice the swordfish. Chop the capers. Put the swordfish slices between two slices of cling and bash with a rolling pin until thin.

  2. 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.

  3. 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.

  4. Bake in a 220C oven for 10 minutes or until the fish is tender.

For extra saltiness, add some chopped green olives to the breadcrumb mix. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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