Mains · Sicily
Sicilian Swordfish Rolls Recipe
Thin Sicilian swordfish rolls wrap a crisp breadcrumb, parsley, caper, and lemon filling, then bake quickly for a weeknight dinner with bright island flavor.
By Lucia Moretti (pen name) · · Editorial policy
Sicilian swordfish rolls are thin slices of fish wrapped around a crisp, herby breadcrumb filling and baked until tender. Around Messina and the Strait of Messina, swordfish is a local staple, and involtini (little rolls) are often threaded onto skewers with bay leaves and onion before grilling.
This version is an oven-baked adaptation, so you can make it without skewers or a grill. I toast the breadcrumbs first; that gives the filling a nutty crunch and keeps it from turning soggy inside the fish. Parsley, capers, lemon, and a little Pecorino Romano bring plenty of flavor without making the filling wet. Ask your fishmonger for eight evenly sized slices about ¼ inch thick. They’ll roll more easily and cook at the same pace.
Serve the rolls with a green salad or roasted vegetables. For another quick Italian main, try Saltimbocca alla Romana; Easy Cacio e Pepe is a good meatless dinner for another night. Toasting the crumbs and keeping the fish slices thin are what make this version crisp outside, tender inside, and manageable on a weeknight.
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The recipe
Sicilian Swordfish Rolls
Ingredients
for 4 servingsEquipment
- oven
- small skillet
- baking dish
- instant-read thermometer
- microplane or fine grater
- cutting board
- chef’s knife
Method
Heat the oven to 425°F (220°C). Lightly coat a baking dish large enough to hold the rolls in one layer with 1 teaspoon of the measured olive oil.
Toast the breadcrumbs in a small skillet with 1 tablespoon of the measured olive oil over medium heat for about 5 minutes, stirring often. Take them off the heat when they smell nutty and look evenly golden; don’t wait for them to darken.
Stir the warm breadcrumbs with the parsley, Pecorino Romano, capers, garlic, lemon zest, ¼ teaspoon of the salt, and 1 tablespoon of the measured olive oil. The mixture should hold together loosely when pinched, not feel wet.
Pat the swordfish slices dry. Season both sides with the remaining ¼ teaspoon salt and the pepper. Set a slice flat, spoon about 1½ tablespoons of filling across it, then roll it up from a short end. Repeat with the remaining slices; spoon any extra filling over the rolls.
Arrange the rolls seam-side down in the prepared dish. Brush them with 1 tablespoon of the measured olive oil, then drizzle the remaining 2 teaspoons over the top.
Bake for about 12 minutes, until the fish is opaque and flakes easily and the crumbs on top are golden. Check the center of the thickest roll with an instant-read thermometer; swordfish should reach 145°F (63°C). If it has not reached that temperature, bake in short increments and check again.
Let the rolls rest for 3 minutes so the filling settles. Serve with lemon wedges.
Food safety
Keep raw swordfish refrigerated until you are ready to prepare it, and wash hands, utensils, and surfaces after contact with raw fish. Cook the rolls to 145°F (63°C).
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The rolls split while being shaped. | Why The slices are too thick, uneven, or cold and stiff. | Fix Ask for evenly sliced fish about ¼ inch thick. If a slice is especially thick, cover it with parchment and gently flatten it before filling. |
| The filling turns pasty instead of crisp. | Why The breadcrumbs were not toasted, or too much oil was added. | Fix Toast the crumbs until golden, then measure the oil and use only the amounts listed. |
| The rolls uncoil in the dish. | Why They were set down seam-side up or packed loosely. | Fix Place each roll seam-side down and arrange the rolls close together. |
| The fish is dry. | Why The slices were thicker than expected or the rolls baked too long. | Fix Start checking at 10 minutes and remove the dish as soon as the thickest roll reaches 145°F (63°C). |
| The tops are pale and soft. | Why The crumbs were not toasted enough, or the rolls were crowded and wet. | Fix Toast the breadcrumbs until golden and pat the fish dry before filling. Keep the rolls in one layer. |
Questions
How thin should swordfish be for rolls?
Aim for slices about ¼ inch (6 mm) thick. Ask your fishmonger to cut them evenly so they roll and cook at the same pace.
Can I use panko for Sicilian swordfish rolls?
Yes, panko works well. Toast it in the measured olive oil until golden, then use the same amount by volume.
What temperature should swordfish reach?
Swordfish should reach 145°F (63°C) at the center. Check the thickest roll with an instant-read thermometer.
Can I prepare swordfish rolls ahead of time?
You can make the breadcrumb filling up to a day ahead and refrigerate it covered. For the best texture, roll the fish shortly before baking.
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