Preparation

Soak the raisins in a bowl of lukewarm water for about 10 minutes to rehydrate them. Remove the skin from the swordfish slices. Pound 6 slices with a meat mallet until they are about 2 mm thick, then cut them in half. Finely chop the remaining 2 slices and set them aside.

Pour a drizzle of extra virgin olive oil into a skillet and add the finely chopped onion. Sauté over low heat until softened, then add the chopped swordfish and sauté for a few minutes, stirring frequently.

Drain the raisins and add them to the swordfish along with the chopped basil, parsley, and garlic. Add the pine nuts, grated lemon zest, and 30 g of breadcrumbs. Cook until the mixture is dry and well combined. Turn off the heat, stir in the grated pecorino, and season with salt and pepper.

Lay the swordfish slices on the work surface, and season lightly with salt and pepper. Place about 30 g of filling in the center of each slice. Fold the long sides inward and gently roll them up, starting from the short side, to form tightly rolled rolls.

Coat the rolls in the remaining breadcrumbs, making sure they adhere evenly over the entire surface. Arrange them in a baking dish lightly greased with extra virgin olive oil and drizzle with a little more oil.

Bake in a conventional oven with the broil setting, preheated to 220°C, for about 10–12 minutes, turning the rolls halfway through cooking if necessary, until the surface is lightly browned.

Serve the swordfish rolls piping hot, garnishing the dish with lemon slices, a few bay leaves, and a drizzle of extra virgin olive oil.