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Ingredients
Swordfish Involtini
- Ingredients
- 25 grams parsley (chopped, frozen)
- 500 grams Swordfish (4 slices, about 0.5 cm thin, skinless)
- salt
- peppers
- 250 grams Farmhouse bread (with crust)
- 3 eggs
- Lemon thyme
- 700 grams potatoes (small)
- 2 red onions
- olive oil
- 200 milliliters white wine (dry)
- 100 grams Tomatoes (dried)
Season fish with salt and pepper. Crumble bread into small pieces and combine with eggs. Season with salt, pepper, some chopped thyme and parsley. Let stand for 5-10 minutes. Place mixture onto swordfish slices and roll up, secure with toothpicks. Peel potatoes, cut lengthwise into wedges and cook in boiling salted water for 8 minutes. Drain. Peel onions and cut into strips. Rinse tomatoes and cut into strips. Heat 4-5 tablespoons of oil in a nonstick pan and cook potatoes and onions until golden brown, turning often. Add tomatoes at the end.
Heat oil in a pan and cook fish rolls on high heat, turning, for a few minutes. Add white wine and simmer for 6 minutes or until fish is done.
Arrange potatoes on plates, top with fish and garnish with thyme. Serve.