Swordfish rolls


For 4 people

10-12 swordfish slices

6 anchovy fillets in oil

150 gr of breadcrumbs

2 cloves of garlic, chopped

2 lemons

1 onion

3 bay leaves (optional)

Olive oil

Salt and pepper


In a skillet over low heat slightly sauté the fillets of anchovies with olive oil until golden. Then add the breadcrumbs, chopped garlic, salt and pepper. Stuff the slices of swordfish with the mixture and roll tightly.
Place rolls on skewers alternating them with a piece of onion and bay leaf; drizzle oil and lemon juice on the fish skewers. Cook in oven for 20 minutes at moderate heat, being careful that the fish doesn’t become too dry.
For this dish, the slices of swordfish should be cut quite thin.

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