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 servings
Cuisine: italian
Ingredients: 600 g swordfish thinly sliced; 100 g breadcrumbs; 50 g parmesan cheese grated; 15 g parsley fresh, chopped; 2 clove garlic minced; 1 pcs lemon zested and juiced; 30 g pine nuts toasted; 30 g raisins; 3 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground; 200 g cherry tomato halved; 4 pcs bay leaf (optional)

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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 558 kcal

Allergen information: may contain fish, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gswordfish, thinly sliced
1 tspsalt
0.5 tspblack pepper, freshly ground
200 gcherry tomato, halved
4 pcsbay leaf(optional)

filling

100 gbreadcrumbs
50 gparmesan cheese, grated
15 gparsley, fresh, chopped
2 clovegarlic, minced
1 pcslemon, zested and juiced
30 gpine nuts, toasted
30 graisins
3 tbspolive oil

Equipment

toothpicks · mixing bowl · baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
About 5 min
2
In a medium bowl, combine the breadcrumbs, parmesan cheese, parsley, garlic, lemon zest, pine nuts, and raisins.
About 3 min
Cook’s 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.
About 2 min
Cook’s 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.
About 1 min
5
Place a small spoonful of the breadcrumb filling onto one end of each swordfish slice.
About 5 min
Cook’s 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.
About 5 min
7
Arrange the involtini in the prepared baking dish. Scatter the cherry tomatoes around the involtini.
About 2 min
Cook’s 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.
About 20 min
Cook’s note: Cooking time may vary depending on the thickness of the swordfish slices.
9
Serve immediately, garnished with fresh parsley if desired.
Cook’s note: These pair wonderfully with a simple green salad or roasted vegetables.

Per serving

Nutrition

71%Score

Calories: 557.7kcal
Protein: 43.4g
Carbs: 31.6g
Fat: 28.7g
Fibre: 3.7g
Sugar: 8.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover involtini in an airtight container in the refrigerator.

Reheating

Reheat gently in the oven or microwave until warmed through.