Recipe courtesy of Chef Fabio Viviani, Owner and Executive Chef of Firenze Osteria Italian Restaurant and Martini Bar.
Ingredients:
- 2 Tbsp. Bertolli® Classico Olive Oil
- 2 slices of white bread (without the crust)
- 1/2 cup chopped flat leaf parsley
- 1/3 cup pine nuts
- 1/4 cup golden raisins
- 1/4 tsp. finely chopped fresh marjoram, plus 4 extra sprigs
- Salt and pepper
- 1½ pounds swordfish steak, cut into slices about 1/3-inch thick
- 1 cup Bertolli® Tomato & Basil Sauce
Directions:
- Heat oven to 400° degrees.
- Lightly oil a small baking dish.
- In a food processor, pulse bread, parsley, pine nuts, raisins, Bertolli® Classico Olive Oil, chopped marjoram, 1/4 tsp. salt and pinch of pepper.
- Lay fish on plate and season both sides with salt and pepper.
- Reserving about 3 Tbsp. of the bread mixture, spread bread mixture onto the fish.
- Roll up fish and place seam side down into baking dish.
- Spoon Bertolli® Tomato & Basil Sauce over fish and sprinkle with remaining bread mixture.
- Drizzle with 1/2 tsp. of olive oil and top with sprigs of marjoram.
- Bake until fish is cooked through, about 10-12 minutes.
Serves 4
Cook time 10-12 Minutes