Time
50 minutes
Serves
4
Difficulty
Easy
Ingredients
400g swordfish fillet (in one piece)
150g stale bread, crusts only
60g olives, pitted
2 tsp capers, in vinegar
400g canned whole peeled tomatoes
1 clove of garlic
½ glass of white wine
extra virgin olive oil, as needed
a sprig of thyme
salt and pepper, to taste
a few leaves of basil
Method
Cut the crusts from the bread and blend them in a mixer.
Put the breadcrumbs in a bowl, add salt, pepper, extra virgin olive oil, thyme, capers diced very small, and the olives cut in rounds, and mix well.
Skin the swordfish fillet.
Cut the swordfish into six slices, ¼ inch thick, and beat them with a meat mallet.
Put a little of the breadcrumb mix on each slice, fold the sides inward and roll.
Use a toothpick to close each roulade.
Sauté a clove of garlic in extra virgin olive oil.
Add the swordfish roulades.
Sauté quickly on each side over high heat, and once they start to turn white, add the white wine and let it evaporate. Then take out the roulades and keep the cooking liquid.
Crush the tomatoes with a fork. Add them to the pan, and season them with salt and pepper.
Add a few leaves of fresh basil.
Cover and let the sauce cook over low heat for another 5 minutes.
Serve the roulades piping hot in the tomato sauce.
