Makes 6 servings:
  • 600 grams of sliced swordfish
  • 2 clove garlic,
  • extra virgin olive q.b.,
  • 10 tablespoons breadcrumbs,
  • 5 tablespoons grated Parmesan cheese,
  • parsley
  • 1 tablespoon capers
  • salt and pepper.

Mince the garlic and parsley, mix with the breadcrumbs and cheese. Pour just enough oil to moisten the mixture.

Take the slices of swordfish, salt and pepper and with a spoon lie them down on top of the mixture, roll and dip the slices in the mixture of bread crumbs.

Once done roll them.

Put on a hot grill and continue cooking.

If you prefer you can make this dressing…

  • 350 grams of extra virgin olive oil
  • the juice of 3 lemons
  • chopped parsley
  • oregano

Pour the oil into a bowl, whisk with a wire whisk and add, continuing to beat, half a cup of hot water, lemon juice, a spoonful of chopped parsley and a pinch of oregano. As the mixture has reached a compact blend, heat it and serve.