Main Course

Involtini di Pesce Spada

Name: Involtini di Pesce Spada
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 600 g swordfish thinly sliced; 100 g breadcrumbs; 50 g parmesan cheese grated; 15 g parsley fresh, chopped; 2 fed garlic minced; 1 stk. lemon zested and juiced; 30 g pine nuts toasted; 30 g raisins; 3 spsk. olive oil; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 200 g cherry tomato halved; 4 stk. bay leaf (valgfrit)

These swordfish involtini are a classic Sicilian dish, featuring thinly sliced swordfish rolled around a savory breadcrumb and herb filling. They are baked until tender and lightly golden, offering a delightful combination of flavors and textures. A perfect light yet satisfying main course.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 558 kcal

Allergenoplysninger: kan indeholde fisk, gluten, mælk, nødder, sulfitter og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

600 gswordfish, thinly sliced
1 tsk.salt
0,5 tsk.black pepper, freshly ground
200 gcherry tomato, halved
4 stk.bay leaf(valgfrit)

filling

100 gbreadcrumbs
50 gparmesan cheese, grated
15 gparsley, fresh, chopped
2 fedgarlic, minced
1 stk.lemon, zested and juiced
30 gpine nuts, toasted
30 graisins
3 spsk.olive oil

Udstyr

toothpicks · mixing bowl · baking dish

Fremgangsmåde

Trin for trin

1
Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
Ca. 5 min.
2
In a medium bowl, combine the breadcrumbs, parmesan cheese, parsley, garlic, lemon zest, pine nuts, and raisins.
Ca. 3 min.
Kokkens note: Ensure all ingredients are well mixed for an even flavor.
3
Add the olive oil and lemon juice to the breadcrumb mixture and mix until just combined. The mixture should be moist but not soggy.
Ca. 2 min.
Kokkens note: Adjust the amount of olive oil and lemon juice as needed to reach the desired consistency.
4
Lay the swordfish slices flat on a clean surface. Season lightly with salt and pepper.
Ca. 1 min.
5
Place a small spoonful of the breadcrumb filling onto one end of each swordfish slice.
Ca. 5 min.
Kokkens note: Don't overfill, or it will be difficult to roll.
6
Carefully roll each swordfish slice into a tight cylinder, securing with a toothpick if necessary.
Ca. 5 min.
7
Arrange the involtini in the prepared baking dish. Scatter the cherry tomatoes around the involtini.
Ca. 2 min.
Kokkens note: If using, you can intersperse bay leaves between the involtini for added aroma.
8
Bake for 15-20 minutes, or until the swordfish is cooked through and the filling is golden.
Ca. 20 min.
Kokkens note: Cooking time may vary depending on the thickness of the swordfish slices.
9
Serve immediately, garnished with fresh parsley if desired.
Kokkens note: These pair wonderfully with a simple green salad or roasted vegetables.

Pr. portion

Næringsindhold

71%Score

Kalorier: 557,7kcal
Protein: 43,4g
Kulhydrat: 31,6g
Fedt: 28,7g
Kostfibre: 3,7g
Sukker: 8,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover involtini in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in the oven or microwave until warmed through.