- 400g swordfish fillet in one piece, skin and cut them into 6 slices 0.5 cm thick, flattened with a meat mallet
- 150g stale bread, take only the crusts and pulse them to make breadcrumbs
- 60g olives, pitted and roundly sliced
- 2 tsp capers in vinegar, chopped finely
- 400g canned whole peeled tomatoes
- 1 clove of garlic
- 120 ml white wine
- extra virgin olive oil, as needed
- a sprig of thyme
- salt and black pepper
- basil leaves as needed for garnish
In a mixing bowl, put the breadcrumbs, sliced olives and chopped capers and season with salt, pepper, extra virgin olive oil and thyme.
Place the flattened swordfish fillet on a tray. Put a little of the breadcrumb mixture on each slice, fold the sides inward and roll them up. Use a toothpick to close each roulade.
Heat a wide frying pan over medium heat and drizzle with extra virgin olive oil. Gently fry the garlic clove to flavour the oil, and add the swordfish roulades. Turn up the heat and quickly sear the roulades on each side. Once they start to turn white, add the white wine and let it evaporate. Remove the roulades and set the cooking liquid aside.
Put the peeled tomatoes in a saucepan with the cooking liquid from the swordfish roulades. Season with salt and pepper. Add a few fresh basil leaves. Bring to the boil, cover and let the sauce simmer for another 5 minutes over low heat.