The swordfish rolls are a delicious appetizer to prepare and cook in a few minutes: tasty, flavorful, they are very easy to make and perfect to be served for a lunch or dinner based on fish crumbs. You can prepare them in advance, keep them in the refrigerator well closed, and cook them just before bringing them to the table. Filled with a fragrant breading made of breadcrumbs, capers, pine nuts, parmesan, and lemon zest, the swordfish rolls are really delightful.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 slices smoked swordfish
- 1 clove garlic
- 1 tbsp grated parmesan
- 10 capers (salted)
- 1 lemon
- 1 tbsp pine nuts
- 1 1/4 cups stale bread
- 3 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Kenwood Chopper
- 1 Bowl
- 1 Oven Dish
Steps
In the blender cup, put the bread, capers (rinsed under running water), and garlic. Blend well, then transfer the mixture to a bowl. Add the pine nuts chopped with a knife, parmesan, grated lemon zest, the juice of half a lemon, and a tablespoon of extra virgin olive oil. Mix with a spoon to blend all the ingredients well.
Place a tablespoon of filling in the center of each slice of smoked swordfish and wrap to create a roll. Arrange the rolls in an oven dish, drizzle with a little oil, and cover with the same breading as the filling.
Bake in a preheated oven at 356 °F for 15 minutes.
Notes
I didn’t add salt because both the capers and the parmesan give the dish enough flavor. If you prefer, you can add some according to your taste.
I chose smoked swordfish because the slices are thin: choose a good, quality one or you risk finding slices too thin that will break when you close the roll. But you may find in the package slices very stuck together that will break when you try to separate them.
You can also make the dish with fresh swordfish, but it is essential that the slices are very thin.
