MESSINA SWORDFISH ROLLS

MESSINA SWORDFISH ROLLS
Messina swordfish rolls are a triumph of typical Mediterranean tastes and flavours. Perfect for lunch or dinner, they are excellent after an appetiser and a first course prepared with fresh swordfish!
Prep Time 35 minutes mins
Total Time 35 minutes mins
Course Main Course, Seconds
Cuisine Italian
Servings 4 people
Equipment
- 1 non-stick pan
- 1 meat tenderizer
- 1 Baking tray
- Wooden skewer
- Baking paper.
Ingredients
- 500 g swordfish very thinly sliced
- 200 g breadcrumbs (for the filling and breadcrumbs)
- 2 spoons parsley chopped
- 1/2 onion chopped
- Organic Peanut Seed Oil Benvolio 1938
- Bay leaves enough
- Salt enough
- Pepper enough
Instructions
- In a non-stick pan, brown the chopped onion with a drizzle of Benvolio 1938 Peanut Oil, to which you then add 100 grams of breadcrumbs, a pinch of salt and a sprinkling of pepper, allowing everything to season for a few minutes.
- Flatten the slices of swordfish with a meat mallet and place a level spoonful of the previously prepared mixture in the centre of each slice, rolling the slice on itself making sure that the ends are closed tightly.
- Using a wooden skewer, thread the freshly prepared rolls, alternating them with a bay leaf.
- Dip the swordfish skewers first in oil and then in breadcrumbs, taking care to place them on a baking tray covered with baking paper.
- Bake in a preheated oven at 180°C for about 20 minutes and serve.
Notes
Bay leaves can be replaced with other types of spices or vegetables as you like.
Keyword Messina swordfish rolls, swordfish, swordfish with bay leaves, swordfish with breadcrumbs
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