Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Baking / BAKED SWORDFISH INVOLTINI

BAKED SWORDFISH INVOLTINI

August 22, 2012 By Manu 6 Comments

Baked swordfish involtini

I must admit I am not a huge fish lover.  Well, actually that is not exactly true as there is a lot of fish that I do enjoy eating, but the majority of it is very hard to find around here!  So, I tend to eat mainly salmon or swordfish, which have always come to the top of my “fish that I like”-list, and that, unlike other types of fish, are easily available in Sydney.  Today I am going to share with you one of my all time favourite recipes for swordfish: baked involtini.  Swordfish involtini are a very common dish in Sicilian families and restaurants and, as always when speaking of such an iconic dish, there are many recipes out there.  And, as always, I am going to share with you my family’s version.  Today I will show you how to bake them, but stay tuned as in the future I will also show you another way of cooking swordfish involtini.  I personally love the filling as it is soft and crunchy, delicate yet savoury all in one.  I am sure you can easily understand what I mean just by reading the list of ingredients!  This will also be this week’s Regional Italian dish for… Sicily!  Enjoy and buon appetito!

 

Ingredients (for 4 people):
2 slices swordfish (about 750 gms – 1 2/3 lbs)
4 tbsp breadcrumbs
Olive oil spray
Juice of ½ lemon
Salt
Lemon slices and bay leaves

For the filling
150 gms – 5 1/3 oz. breadcrumbs
3 tbsp Parmigiano Reggiano, finely grated
1 clove of garlic, finely chopped
1 ½ tbps onion, finely chopped
1 tbsp parsley, chopped
3 tbsp tomato purée (passata)
1 tbsp capers, rinsed and chopped
1 ½ tbsp green olives, chopped
1 tbsp pine nuts, chopped
4 tbsp extra virgin olive oil
Salt to taste

To prepare the filling, put the chopped onion, garlic, pine nuts, capers, olives, grated Parmigiano Reggiano, breadcrumbs, tomato purée, extra virgin olive oil, parsley and salt in a bowl and mix well.  You may have to add more extra virgin olive oil, depending on the breadcrumbs and how much they absorb the liquids.  You need to obtain a soft enough stuffing so that when you press it with your hands, it retains the shape you give it and doesn’t crumble.

Now take one slice of swordfish, cut it in half and remove the skin.  Then, using a sharp  knife, slice it in half horizontally.  Flatten each slice using a meat mallet.  As swordfish is delicate, cover it with some baking paper while flattening it, this will reduce the risk of tearing.  Cut each flattened steak in half and keep them aside.  Do the same thing with the second slice of swordfish.

To make the involtini, put some filling at the lower end of the swordfish steak.  You should try and put at least 1 or 1 ½ tbsp of filling per slice.  Press the filling with your hands, so it becomes like a patty.  Now, roll the fish over it and close it with a toothpick.  Repeat this for all the slices of swordfish and keep them aside.

Spray them with some extra virgin olive oil and coat them with some breadcrumbs.  Cover the bottom of an oven proof dish with lemon slices and top them with bay leaves.  Put the swordfish involtini on the top and drizzle them with the juice of ½ a lemon.

Cook in a pre heated oven at 180°C – 355°F for 20 minutes.

Baked swordfish involtini

Serve warm with some lemon wedges on the side.

Baked swordfish involtini
Print

Baked Swordfish Involtini

The recipe for involtini made with swordfish, the Sicilian way!
Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 2 slices swordfish about 750 gms – 1 2/3 lbs
  • 4 tbsp breadcrumbs
  • Olive oil spray
  • Juice of ½ lemon
  • Salt
  • Lemon slices and bay leaves

For the filling

  • 150 gms – 5 1/3 oz. breadcrumbs
  • 3 tbsp Parmigiano Reggiano finely grated
  • 1 clove of garlic finely chopped
  • 1 ½ tbps onion finely chopped
  • 1 tbsp parsley chopped
  • 3 tbsp tomato purée passata
  • 1 tbsp capers rinsed and chopped
  • 1 ½ tbsp green olives chopped
  • 1 tbsp pine nuts chopped
  • 4 tbsp extra virgin olive oil
  • Salt to taste

Instructions

  1. To prepare the filling, put the chopped onion, garlic, pine nuts, capers, olives, grated Parmigiano Reggiano, breadcrumbs, tomato purée, extra virgin olive oil, parsley and salt in a bowl and mix well. You may have to add more extra virgin olive oil, depending on the breadcrumbs and how much they absorb the liquids. You need to obtain a soft enough stuffing so that when you press it with your hands, it retains the shape you give it and doesn’t crumble.
  2. Now take one slice of swordfish, cut it in half and remove the skin. Then, using a sharp knife, slice it in half horizontally. Flatten each slice using a meat mallet. As swordfish is delicate, cover it with some baking paper while flattening it, this will reduce the risk of tearing. Cut each flattened steak in half and keep them aside. Do the same thing with the second slice of swordfish.
  3. To make the involtini, put some filling at the lower end of the swordfish steak. You should try and put at least 1 or 1 ½ tbsp of filling per slice. Press the filling with your hands, so it becomes like a patty. Now, roll the fish over it and close it with a toothpick. Repeat this for all the slices of swordfish and keep them aside.
  4. Spray them with some extra virgin olive oil and coat them with some breadcrumbs. Cover the bottom of an oven proof dish with lemon slices and top them with bay leaves. Put the swordfish involtini on the top and drizzle them with the juice of ½ a lemon.
  5. Cook in a pre heated oven at 180°C – 355°F for 20 minutes.
  6. Serve warm with some lemon wedges on the side.

Baked swordfish involtini

Share

Related Posts:

  • SWORDFISH INVOLTINI IN TOMATO SAUCE
  • EGGPLANT INVOLTINI
  • Swordfish Caponata
  • BUSIATI WITH EGGPLANT AND GARLIC & THYME BREADCRUMBS
  • GATTÒ DI PATATE – POTATO PIE

Filed Under: Baking, Fish, Italian, Mains, Regional Italian Dishes Tagged With: baked, baking, breadcrumbs, capers, filling, fish, involtini, Italian, Italy, lemon, mains, olives, pine nuts, Regional Italian dish, Sicilian, Sicily, stuffed, swordfish

« CHOCOLATE PECAN WAFERS
GREEN TAGLIATELLE WITH TUNA AND RICOTTA »

Comments

  1. Suzanne Perazzini says

    August 23, 2012 at 11:40 am

    What a great idea. I never came across this in Italy but I lived right up in the north in Torino and, of course, each region has their own cuisine. I love finding different ways with the same old ingredients and I must admit, I have never rolled a fish fillet before. I imagine it would have to have firm flesh or it would all fall apart.

    Reply
  2. Eha says

    August 23, 2012 at 2:31 pm

    Oh yum! Oh, very much yum! What a far cry from some of the rather boring meat rollups I have had in my day!! Many of the ‘usual suspects’ are there for the filling, but this I just HAVE to try soonest 🙂 ! Umm, I adore fish . . . . 🙂 !

    Reply
  3. Adora's Box says

    August 23, 2012 at 5:40 pm

    What fabulous recipe! I love fish but the choice is sometimes limited. I have yet to find sworfish at my local fishmonger. I think this dish would work with other white fish as well. Can’t wait to try it.

    Reply
  4. gab says

    December 24, 2012 at 12:04 am

    These turned out delicious! I made a little sauce with fresh tomato as basil and put a spoonful on top before serving.. Just Devine!!

    Reply

Trackbacks

  1. Trapani, Erice and Segesta Guide - Italy says:
    November 21, 2015 at 10:14 pm

    […] Agglassato Sarde a Beccafico Gatto’ di Patate Baked Swordfish Involtini Eggplant Involtini Fish Couscous Pork Involtini alla Palermitana Home-made Sicilian Pork Sausage […]

    Reply
  2. Pasticceria Peralta – San Vito Lo Capo says:
    March 2, 2016 at 7:17 pm

    […] Agglassato Sarde a Beccafico Gatto’ di Patate Baked Swordfish Involtini Eggplant Involtini Fish Couscous Pork Involtini alla Palermitana Home-made Sicilian Pork Sausage […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more