Ingredients
600g of swordfish cut into
thin slices
Extra virgin olive oil
A handful of salted capers
150g of breadcrumbs
1 clove of garlic
1 tbsp raisins
A sprig of parsley
1 tbsp of pine nuts
1 lemon
Salt and pepper
1 tbsp of grated cheese (optional)

Method

Rinse the swordfish and chop. In a pan, lightly toast 100g of breadcrumbs (set the 50g left aside).

Turn off the heat and add two tablespoons of olive oil and mix well. Add the finely chopped parsley, garlic, capers, pine nuts, raisins, pecorino cheese, juice of the lemon and a pinch of pepper. Spread the mixture on each slice of fish.

Fold the side edges of the swordfish and roll inwards. Add a toothpick to keep the rolls in place.

Grease the rolls with a little bit of oil and dip them in the rest of the breadcrumbs.

Roast on a hot grill and serve.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.

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