Sicilian swordfish with fennel and orange salad
2 servings
30 minutes
Swordfish Sicilian style with fennel and orange salad is a vibrant embodiment of Mediterranean cuisine, capturing all its aromas and traditions. Swordfish, known for its dense, meaty fillet, is infused with rich notes of basil, olives, and capers, creating a balance between spiciness and freshness. Fish roulades baked to a golden crust are complemented by fennel salad that adds refined spice to the dish while orange slices provide a light citrus sweetness. This dish is perfect for a warm summer dinner outdoors, bringing the atmosphere of sunny Sicily. It pairs well with light white wines and seasonings that highlight the fish's natural tenderness. The recipe's origins delve deep into Sicilian gastronomy where fresh seafood and aromatic spices create culinary masterpieces.
1
Slice the fish fillet into thin pieces, chop half of the tomatoes, olives, and capers into cubes.
- Swordfish fillet: 300 g
- Tomatoes: 4 pieces
- Pitted olives: 100 g
- Capers: 100 g
2
Mix, salt, add chili pepper - and the filling is ready.
- Chili pepper: 1 g
- Pink Himalayan salt: pinch
3
Place a small amount of filling on each slice of fillet, roll it up, and skewer it.
- Swordfish fillet: 300 g
4
Place the prepared rolls in a baking dish, sprinkle with basil leaves and slices of the remaining tomatoes.
- Basil: 10 g
- Tomatoes: 4 pieces
5
Sprinkle with breadcrumbs, drizzle with olive oil. Bake in the oven at 190 degrees for about 10 minutes.
- White breadcrumbs: 150 g
- Extra virgin olive oil: 10 ml
6
We slice the fennel thinly, drizzle with olive oil, and sprinkle with pink salt and white pepper.
- Fennel: 200 g
- Extra virgin olive oil: 10 ml
- Pink Himalayan salt: pinch
- Ground white pepper: pinch
7
Take the ready fish rolls out of the oven, carefully remove them from the dish and place them on a plate. Then add fennel to the plate, garnish with orange slices, and serve.
- Oranges: 120 g