Roast swordfish with onions


700 gr swordfish
1 jar Boretta shallots
1 glass white wine
200 gr sliced pancetta
Bread crumbs as needed
Chopped parsley as needed
Powdered garlic to taste
Black pepper
2 bay leaves
Extra virgin olive oil


Put the bread crumbs, parsley, garlic, pepper and a drizzle of oil in a bowl. Then add salt to taste and combine well. Place the slice of swordfish in the bowl and gently press it down with a meat mallet. Coat the whole slice with the mixture. Roll up the swordfish, wrap it in the pancetta slices and place it in a dish lined with baking paper. Place the Boretta shallots, bay leaves and wine around then add salt to taste. Bake in preheated oven at 180°C for 30 minutes, and remember to moisten the roast every now and again with its juices.






Ideal Products:

Boretta Shallots

Boretta Shallots