Breaded swordfish – Impanata di pesce spada

Ingredients for 4 servings

  • 18 oz, or 3 1/2 cups of flour
  • 7 oz. ( 1 3/4 sticks or a little less than 1/2 lb.) of margarine
  • 3 tbs of sugar
  • 3 eggs
  • 2 lbs of swordfish in slices
  • 14 oz of peeled tomatoes
  • 1 onion
  • about 1/2 cup of green olives
  • 1 tbsp of capers
  • parsley
  • extra virgin olive oil
  • salt
  • pepper TT


Mix the flour with the margarine, the eggs, the sugar and the salt then knead to obtain a smooth short dough; wrap it in some plastic film and let rest in the fridge for 1/2 hour. Stir-fry the chopped onion in a pan with some oil; add the peeled tomatoes, the minced parsley, olives, the capers, salt and pepper and let it cook a little. Then add the swordfish and let it cook for 10 min, turning the slices while cooking. Roll out the pastry dough in two sheets and put one of them in a baking-pan with greaseproof paper, covering the bottom and the rims. Fill with the fish in the sauce prepared before and close with the second sheet of pastry, sealing hermetically the rims. Bake in hot oven for about 30 min.

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