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Swordfish rolls stuffed with breadcrumbs, capers, and pine nuts from Sicily. This high protein mediterranean dish is a fresh, elegant family dinner with bold southern Italian flavors.
Preheat the oven to 400°F (200°C). Brush a baking sheet with 1 tbsp of olive oil to prevent sticking.
Lay the swordfish steaks flat and pound gently with a meat mallet to about 1/4-inch thickness for easy rolling.
In a bowl, mix breadcrumbs, pine nuts, capers, raisins, chopped parsley, 1 tbsp olive oil, salt, and pepper until combined; squeeze in half the lemon for freshness.
Spread the breadcrumb mixture over each swordfish slice, leaving a small border; tightly roll each up and secure with a toothpick.
Arrange rolls seam-side down on the baking sheet, brush tops lightly with remaining olive oil, and bake for 12–15 minutes until edges are golden and fish is just cooked through.
Garnish with lemon wedges and a drizzle of extra olive oil before serving.
