Swordfish Rollatini

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:

  1. Heat oven to 400° degrees.
  2. Lightly oil a small baking dish.
  3. In a food processor, pulse bread, parsley, pine nuts, raisins, Bertolli® Classico Olive Oil, chopped marjoram, 1/4 tsp. salt and pinch of pepper.
  4. Lay fish on plate and season both sides with salt and pepper.
  5. Reserving about 3 Tbsp. of the bread mixture, spread bread mixture onto the fish.
  6. Roll up fish and place seam side down into baking dish.
  7. Spoon Bertolli® Tomato & Basil Sauce over fish and sprinkle with remaining bread mixture.
  8. Drizzle with 1/2 tsp. of olive oil and top with sprigs of marjoram.
  9. Bake until fish is cooked through, about 10-12 minutes.

Serves    4
Cook time    10-12 Minutes    

 

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