|Garlic cloves, peeled and chopped||2|
|Cirio chopped tomatoes can||400g|
|Flat leaf parsley||4 tbsp|
|Pine nuts||2 tbsp|
|Fresh oregano||2 tbsp|
|Swordfish thinly sliced||750g|
|Olive oil to serve|
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- Pre-heat the oven to 200ºC (fan assisted)/375ºF/Gas Mark 6.
- Heat the olive oil in a large deep sided pan. Add the garlic and cook over a medium heat for 1 minute. Add the chopped tomatoes, bring to a simmer and cook for 20 minutes. If the sauce gets too thick, add a little hot water.
- Meanwhile, add the breadcrumbs, parsley, pine nuts, raisins, oregano, salt and black pepper to a food processor and pulse until just combined. Lay the swordfish slices onto a board and spoon the filling on top of the fish, reserving 3 tbsp. Roll the fish around the stuffing and place seam side down into an ovenproof baking dish. Spoon the tomato sauce over the parcels and sprinkle with the reserved bread mixture. Drizzle with extra virgin olive oil and scatter over the oregano. Bake the fish for 15 minutes or until cooked.