Messina-style swordfish rolls with salad

Ingredients

For 1 serving

• Swordfish160 g
• Breadcrumbs25 g
• Capers5 g
• Pecorino8 g
• Cherry tomatoes80 g
• Parsley5 g
• Mixed salad greens80 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Put the swordfish slices between two sheets of baking paper and pound them gently with a meat mallet or the bottom of a small pan until thin and even; remove the skin.
2. Wash the cherry tomatoes and cut them into small dice; chop the parsley and the rinsed capers. Mix them with the breadcrumbs, grated pecorino, half the oil and a pinch of pepper.
3. Lightly salt the slices, spread the filling over them leaving a centimetre clear at the edges, roll them up tightly and secure with a cocktail stick.
4. Lay the rolls in a baking dish greased with a little oil, sprinkle with any leftover filling and bake for 12 minutes, until opaque with a golden top.
5. Wash and dry the mixed salad, dress it with the remaining oil and a pinch of salt and serve with the rolls, removing the sticks.