This is one of my all time favorite fish recipes now that it's getting colder and there's not as much striper for fish cakes
This dish is really very simple. Use the best quality ingredients you can and if anyone uses frozen sword I'll personally hunt you down
If you don't know how to make a basic tomato sauce, buy some of the most expensive
plain marinara you can find in a jar.
In a big oven proof skillet or shallow pot combine...
1-1/2 cups basic tomato sauce
2 tbsb extra-virgin olive oil
1/2 cup gaeta olives
1/4 cup rinsed salt packed capers (ok to use the regular ones, just rinse them)
1 tbsp red pepper flakes, or more
2 tbsp pine nuts
1/4 cup currants (I use the dried ones, look by the raisins)
1 cup dry white wine
Bring to a boil and set aside over low or no heat.
Heat the oven to 450F
In a bowl combine...
1 cup bread crumbs (fresh if possible, or use good unseasoned ones)
1/4 cup minced flat leaf parsley
2 tbsb extra-virgin olive oil
Decent amount of salt and pepper
Then take a 1-1/2 pound (or more) hunk of fresh sword and cut into 8 long slices. I usually get a piece cut thick, so I can cut the slices against the grain of the fish. Lay the pieces flat and spread the bread crumbs over them. Roll up like a jelly roll and tie with some butcher's twine or a toothpick.
Put the fish into the pot and pop into the oven for 10-12 min. Don't overcook your precious fish.
If you wanna get fancy, garnish the fish rolls with a bit of breadcrumb and parsley on top.
This will impress the heck out of everyone
-spence
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