Involtini di Pesce Spada

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a baking dish.

   Ongeveer 5 min

2. 2

   In a medium bowl, combine the breadcrumbs, parmesan cheese, parsley, garlic, lemon zest, pine nuts, and raisins.

   Ongeveer 3 min

   Tip van de kok: Ensure all ingredients are well mixed for an even flavor.

3. 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.

   Ongeveer 2 min

   Tip van de kok: Adjust the amount of olive oil and lemon juice as needed to reach the desired consistency.

4. 4

   Lay the swordfish slices flat on a clean surface. Season lightly with salt and pepper.

   Ongeveer 1 min

5. 5

   Place a small spoonful of the breadcrumb filling onto one end of each swordfish slice.

   Ongeveer 5 min

   Tip van de kok: Don't overfill, or it will be difficult to roll.

6. 6

   Carefully roll each swordfish slice into a tight cylinder, securing with a toothpick if necessary.

   Ongeveer 5 min

7. 7

   Arrange the involtini in the prepared baking dish. Scatter the cherry tomatoes around the involtini.

   Ongeveer 2 min

   Tip van de kok: If using, you can intersperse bay leaves between the involtini for added aroma.

8. 8

   Bake for 15-20 minutes, or until the swordfish is cooked through and the filling is golden.

   Ongeveer 20 min

   Tip van de kok: Cooking time may vary depending on the thickness of the swordfish slices.

9. 9

   Serve immediately, garnished with fresh parsley if desired.

   Tip van de kok: These pair wonderfully with a simple green salad or roasted vegetables.