Archive of BBC Food Recipes

Fillet of swordfish rolled with a mixed filling (involtini di pesce spada con finocchio)

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen


  1. In a food processor, pulse the filling ingredients The resulting mixture should be fluffy.

  2. Flatten the swordfish slices between two sheets of cling film using the flat side of a meat cleaver.

  3. Divide the filling mixture into 8 small sausage shapes by pressing it in your hand. Place on the swordfish and roll, ensuring the sides are closed. Secure with cocktail sticks.

  4. Fry in oil until golden brown, turning to get even browning all over.

  5. To make the sauce, mix all the salsa ingredients together thoroughly.

  6. To serve, put some fennel salsa on a plate, 2 swordfish rolls on top and decorate with saffron strands, roughly chopped fennel leaves and tomato cubes.


  • 400g/14oz middle-cut loin of swordfish, cut into 8 slices
  • 4 tbsp olive oil
  • 16 cocktail sticks

For the filling

  • 110g/4oz fresh breadcrumbs (no crust)
  • 3 tbsp extra virgin olive oil
  • 20g/1oz capers in brine
  • 6 fillets of anchovies in olive oil
  • 1 small garlic clove
  • 10g/½oz flat parsley leaves
  • 10/½oz fresh mint leaves
  • lemon zest grated
  • freshly ground black pepper

For the fennel salsa

  • ½ fennel bulb, sliced thinly, blanched and patted dry
  • ½ white onion, sliced thinly, blanched and patted dry
  • salt and freshly ground black pepper
  • lemon juice
  • extra virgin olive oil
  • few strands of saffron, for decoration
  • fennel leaves, chopped roughly, for decotation
  • small tomatoes, diced, for decoration

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Fillet of swordfish rolled with a mixed filling (involtini di pesce spada con finocchio)

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