Involtini Alla Siciliana Recipe

Name: Involtini Alla Siciliana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, plus extra for garnish (extra-virgin); 1/2 cup olive (whole Gaeta olives); 1/4 cup capers (salt-packed, rinsed and drained); 1 tablespoon hot red pepper flakes; 2 tablespoons pine nuts; 1/4 cup currants; 1 1/2 cups tomato sauce (original recipe uses Basic Tomato Sauce); 1 cup dry white wine; 1/2 - 1 cup fresh breadcrumb; 2 oranges, zested; 1/4 cup fresh flat-leaf parsley, finely chopped, plus extra for garnish; kosher salt & freshly ground black pepper; 1 1/2 lbs swordfish, cut into 4 (1/3-inch-thick); fresh oregano leaves, torn; fennel leaves, for garnish

Servings: persons

4 tablespoons olive oil, plus extra for garnish (extra-virgin)
1/2 cup olive (whole Gaeta olives)
1/4 cup capers (salt-packed, rinsed and drained)
1 tablespoon hot red pepper flakes
2 tablespoons pine nuts
1/4 cup currants
1 1/2 cups tomato sauce (original recipe uses Basic Tomato Sauce)
1 cup dry white wine
1/2 - 1 cup fresh breadcrumb
2 oranges, zested
1/4 cup fresh flat-leaf parsley, finely chopped, plus extra for garnish
kosher salt & freshly ground black pepper
1 1/2 lbs swordfish, cut into 4 (1/3-inch-thick)
fresh oregano leaves, torn
fennel leaves, for garnish

1
Preheat the oven to 400 degrees F.
2
In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the marinara (Basic Tomato Sauce) and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside.
3
In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well.
4
Season each piece of fish with salt and pepper and place flat on a work surface. Spread the bread crumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks. Place the rolls in the skillet with the sauce. Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes.
5
Place 1 roll on each of 4 warmed dinner plates, spoon some of the sauce over each, and garnish with chopped parsley, torn oregano, fennel fronds and olive oil.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons olive oil, plus extra for garnish (extra-virgin), 1/2 cup olive (whole Gaeta olives), 1/4 cup capers (salt-packed, rinsed and drained), 1 tablespoon hot red pepper flakes, and more.

Yes, Involtini Alla Siciliana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Involtini Alla Siciliana

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