SICILIAN STUFFED FISH FILLETS WITH CHERRY TOMATO SAUCE

This Sicilian recipe is traditionally made with swordfish fillets, but this time I couldn't find any, so I used whiting fillets instead. It is a fabulous recipe and not too difficult to make. You can prepare the rolls and the sauce beforehand and put it all together just before dinner. Loved it!

INGREDIENTS

4 slices swordfish, or fish fillets
All purpose flour for dusting
Olive oil for frying

For the filling
¼ cup grated pecorino or Parmigiano cheese
1/2 cup bread crumbs, toasted
3 anchovy fillets, finely chopped
3 Tbsp currants, soaked in hot water
3 Tbsp cup pine nuts, toasted
6 kalamata black olives, pitted and finely chopped
¼ cup chopped parsley
Freshly ground black pepper
Pinch of cinnamon
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

For the sauce
250g cherry tomatoes, quartered
2 garlic cloves, crushed
1 Tbsp drained capers
3 anchovy fillet
400g canned crushed tomatoes
1/4 cup kalamata olives, pitted and coarsely chopped
1/4 tsp chilli flakes
2 Tbsp chopped fennel fronds

METHOD:
Soak the currants in hot water until softened, about 10 minutes, then drain. Reserve 1 tablespoon for the sauce.
In a small frying pan, toast the pine nuts over moderate 
heat, shaking the pan, until lightly browned, about 2 minutes. Reserve 1 tablespoon for the sauce.
Toast the breadcrumbs in a frying pan with a tiny bit of olive oil.
Put the parsley, parmesan, olives and anchovies in a small food processor. Chop.

Combine all ingredients for the filling, except for the oil, in a medium size bowl.

On a work surface, cut the fish fillets in half lengthways and season with salt and pepper. 

Spread the stuffing mixture evenly over them. Drizzle with approximately 1 tablespoon of olive oil. 

Roll each fish slice so it resembles a cigar, and secure it with a toothpick.
Refrigerate for at least 10 minutes.

Lightly dust the swordfish rolls in flour, shaking off the excess. 

In a frying pan large enough to hold the fish comfortably, heat 3 tablespoons of the olive oil over moderately high heat. Fry until golden brown, about 2 minutes per side and transfer to a plate. Reserve the bits that fell off the filling.

Wipe out the frying pan.
In the same frying pan, heat 2 tablespoons of olive oil. Add the chilli flakes, the anchovy fillets and the capers and cook for 30 seconds. 

Add the cherry tomatoes and crushed tomatoes and cook over low heat until thickened, about 15 minutes. 

Stir in the olives, the fennel fronds. 

Add the fish rolls, the currants, pine nuts and reserved filling to the sauce. Cover and simmer over low heat, turning the rolls a few times, until heated through, about 3 minutes. 

Set 2-3 rolls on each plate, remove the toothpicks and spoon some sauce on the side. Serve immediately.

Serves 4

Here served with Roast new potatoes with lemon & rosemary.