Involtini di Pesce Spada (Sicilian Swordfish Rolls)
Thin swordfish slices rolled around a lemony caper and breadcrumb filling, then baked with bay and orange until juicy.
- Time45 min
- LevelEasy
- Costabout £2.30 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Mix the breadcrumbs, capers, parsley, garlic, lemon zest, 2 tbsp of the oil and the salt in a bowl until it clumps when squeezed.
- 2
Lay the swordfish slices flat between two sheets of baking paper and gently flatten with a rolling pin to about 5 mm. Trim off any skin.
- 3
Spoon a heaped teaspoon of filling onto each slice, roll up tightly and secure with a cocktail stick.
- 4
Thread the rolls onto the baking tray alternating with onion wedges and bay leaves, seam side down. Drizzle with the remaining oil and the lemon and orange juice.
- 5
Bake for 12 to 15 minutes, until the fish is just opaque and the crumbs are golden. Do not overcook.
13 min - 6
Remove the cocktail sticks and serve with the pan juices spooned over and a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
