Herb‑Stuffed Swordfish Rolls

Ingredients

• 640 g swordfish (8 thin slices)
• 80 g provolone cheese (8 slices; Italian hard cheese)
• 2 shallots
• 1 Garlic clove
• 6 sprigs parsley
• 2 sprigs thyme
• 4 Sage leaves
• 1 tbsp Olive Oil
• 60 g white bread crumbs

Instructions

1. 1.

   Rinse the fish pieces under cold water and pat dry. Top each with a thin slice of provolone.

2. 2.

   Peel and finely dice the shallots and garlic. Wash, shake dry, and finely chop parsley, thyme, and sage.

3. 3.

   Heat 1 tsp oil in a pan and sauté the shallots and garlic. Remove from heat, mix in 2 tbsp parsley, thyme, sage, 1 tbsp oil, and the breadcrumbs. Spread about three‑quarters of the filling over the fish, roll up, and secure with toothpicks.

4. 4.

   Place the rolls in an oiled dish and spread the remaining filling on top. Season with salt and pepper, sprinkle with the leftover herbs. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.