- Thinly sliced fillets of swordfish
- 200 g of bread crumbs
- 100 g of grated cheese
- Pine Nuts
- Parsley, fresh mint and grated zest of one lemon
- Salt and Pepper
- Olive Oil
- White Wine
Soak the raisins in water for 10 minutes to soften
Put the bread crumbs in a bowl; add salt, pepper, chopped parsley and mint, grated cheese, the grated lemon zest, the pine nuts and the soft raisins
Soak the breadcrumb mixture in plenty of olive oil to make it softer and sticky.
Place the swordfish fillet on a cutting board;
put a layer of breading and wrap the fillet on itself creating a roulade stuffed.
Put some breadcrumbs also on the external side of the roulade
Place it place it on a greased tray
Once all the rolls are prepared, ‘water’ them with the white wine and bake at 180 degrees for 10-15 minutes.