Rolled swordfish fillet with fennel

Method

1. First make the filling. Place the breadcrumbs, olive oil, capers, anchovy fillets, garlic, parsley, mint, lemon zest and black pepper in a food processor. Blend into a paste.

2. Take handfuls of the filling and shape into 8 rough sausage shapes.

3. Gently flatten the swordfish slices with a meat mallet.

4. Place a portion of the filling on each of the swordfish slices, roll up the fish over the filling and secure with toothpicks.

5. Heat the olive oil in a large frying pan. Fry the swordfish parcels for about one minute seam side down until golden brown. Then turn over and fry the other side.

6. Meanwhile, bring a pan of water to the boil. Add the fennel and onion and blanch for 30 seconds. Drain and place on a large serving dish.

7. Arrange the swordfish on top, drizzle with extra-virgin olive oil and lemon juice, sprinkle over the lemon zest and serve immediately.

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Ingredients

500g swordfish loin, cut into 8 slices
6 tbsp Olive oil
2 fennel bulbs, finely sliced
2 Onions, finely sliced
extra virgin olive oil, for dressing
freshly squeezed lemon juice, for dressing
lemon zest
salt and fresh ground black pepper

For the filling:

100g fresh breadcrumbs
2 tbsp extra virgin olive oil
20 large capers
4 anchovy fillets
1 garlic clove, chopped
handful of flat-leaf parsley, leaves picked
handful of fresh mint leaves
4 tsp freshly squeezed lemon juice
freshly ground black pepper

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