1. Preheat the oven to 400F.
2. Skin the steak. Trim 1/3 of the steak meat to obtain a more or less rectangular shape.
3. Chop the trimmings, the garlic and the parsley very finely and mix together.
4. Saute the mixture in a frying pan with a little oil for 5-10 minutes (until golden).
![](/sites/laichichi.com/files/pictures/recipes/swordfish_roll_1.jpg)
5. Remove from the heat and add chopped anchovies, breadcrumbs, cheese, pine nuts, raisins, salt and pepper.
6. Cut the trimmed steaks to 1/4in thickness, flatten them with a mallet.
7. Place some of the prepared mixture to the center of each flattened piece of fish. Roll the fish carefully to avoid spilling the filling.
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8. Lightly dredge the fish rolls in breadcrumbs.
9. Slightly oil a glass baking dish, place the rolls on top of a bay leaf and bake for 20 minutes.
![](/sites/laichichi.com/files/pictures/recipes/swordfish_roll_4.jpg)
10. For extra crispy coating reduce the baking time by 2-3 minutes and finish the cooking under the broiler.
![](/sites/laichichi.com/files/pictures/recipes/swordfish_roll_5.jpg)