Involtini di Pesce Spada
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover involtini in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.
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