Involtini di pesce spada ai agrumi

Involtini di pesce spada ai agrumi

Rolled sword fish with citrus

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

Swordfish is one of the joys of Sicilian cooking and this recipe comes from Salina. You can serve these little swordfish rolls hot or at room temperature.

Ingredients

Quantity Ingredient
4 slices swordfish, around 20 cm square x 5 mm thick
50g fresh breadcrumbs
salt and pepper
1 organic lemon, thinly sliced
handful fresh bay leaves
80ml virgin olive oil

Stuffing

Quantity Ingredient
1 organic lemon, zested
1 organic orange, zested
2 fresh lemon or orange leaves, (make sure they are young and tender)
80g pecorino piccante, grated
1 small red chilli, seeded, (optional)
2 tablespoons virgin olive oil
30g fresh breadcrumbs

Method

  1. Preheat the oven to 200ºC. Use a sharp knife to cut the swordfish slices in half so you have 8 x 10 cm slices in total. Pat them dry on kitchen paper.
  2. To make the stuffing, place all the ingredients into a food processor and pulse briefly to combine.
  3. Lay the swordfish slices out on a work surface and top each with a teaspoon of the stuffing. Roll up and secure with a toothpick. Scatter the breadcrumbs out on your work surface and roll the involtini in the crumbs so they are evenly coated.
  4. Butter an ovenproof dish. Arrange the involtini in the dish and season lightly with salt and pepper. Tuck lemon slices and bay leaves in between the involtini, alternating between the two, then drizzle on the oil. Bake for 10–15 minutes. Any leftover stuffing mixture can be sprinkled over the fish as you serve it.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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