Involtini di Pesce Spada

Method

Slice the swordfish steaks horizontally to create thin escalopes, then gently pound them between clingfilm. Combine breadcrumbs, toasted pine nuts, chopped sultanas, minced parsley, grated cheese, egg, minced garlic, salt and pepper to make the filling. Divide the filling among the fish slices, roll tightly and secure each involtini with cocktail sticks. Heat olive oil in a large shallow pan and brown the rolls on all sides until golden. Pour in white wine to deglaze, then add crushed tomatoes and bay leaves, and simmer gently for 20-25 minutes until the fish is cooked through and sauce has reduced. Remove bay leaves, adjust seasoning and serve hot with crusty bread to soak up the sauce.