Rolled Swordfish Fillet with Fennel

For a simple yet sophisticated fish dish try Gennaro Contaldo's tasty, pan-fried swordfish parcels
By Gennaro Contaldo
Rolled Swordfish Fillet with Fennel
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 500 g swordfish loin, cut into 8 slices
  • 6 tbsp olive oil
  • 2 bulb fennel, finely sliced
  • 2 onions, finely sliced
  • extra virgin olive oil, for dressing
  • freshly squeezed lemon juice, for dressing
  • lemon zest
  • black pepper

For the filling:

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


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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