FishPescatarianTomato

Swordfish Involtini in Tomato Sauce

These elegant little parcels or 'involtini' have a delicious stufﬁng that is very characteristic of a type of Sicilian cuisine called ''Cucina Arabo-Sicula''. This term refers to the enduring inﬂuence that Arabic cooking has had upon this region dating back to medieval times. The delicate and delicious crumb and beautifully rich sauce are the perfect accompaniments for a meaty fish such as swordfish as it can handle a lot of flavour! A great fish supper recipe to try.

Prep Time: 20 mins
Cooking Time: 35 mins
2 people

Used in this recipe

Ingredients

100ml Filippo Berio Classico Olive Oil
400g can Cirio Chopped Tomatoes
2 garlic cloves, peeled and chopped
100g fresh breadcrumbs
4 tbsp flat leaf parsley
2 tbsp pine nuts
2 tbsp raisins
2 tbsp fresh oregano
750g thinly sliced swordfish
Filippo Berio Extra Virgin Olive Oil to serve

Method

Preheat the oven to 200ºC (fan)/375ºF/Gas Mark 6.
Heat the Filippo Berio Classico Olive Oil in a large deep sided pan. Add the garlic and cook over a medium heat for 1 minute. Add the chopped tomatoes, bring to a simmer and cook for 20 minutes. If the sauce gets too thick, add a little hot water.
Meanwhile, add the breadcrumbs, parsley, pine nuts, raisins, oregano, salt and black pepper to a food processor and pulse until just combined.
Lay the swordfish slices onto a board and spoon the filling on top of the fish, reserving 3 tbsp.
Roll the fish around the stuffing and place seam side down into an ovenproof baking dish.
Spoon the tomato sauce over the parcels and sprinkle with the reserved bread mixture. Drizzle with Filippo Berio Extra Virgin Olive Oil and scatter over the oregano.
Bake the fish for 15 minutes or until cooked.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.