Although swordfish is the fish traditionally used for this dish, you can use another firm fleshed fish instead such as bluenose or tuna that is thick enough to be sliced thinly.
100 ml olive oil
1 red onion, finely chopped
5 tablespoons fresh, soft, white breadcrumbs
5 tablespoons currants, soaked in warm water for 5 minutes
5 tablespoons pinenuts
½ bunch flat leaf parsley, finely chopped
2 tablespoons each freshly squeezed orange and lemon juice
12 thin slices swordfish, about ½ cm thick
sea salt and freshly ground pepper
4 tablespoons extra virgin olive oil
16 fresh bay leaves
Heat the oil in a sauté pan, add the onion and cook until soft and golden – about 10 minutes. Add the breadcrumbs and cook until golden. Remove from the heat and add the currants, pinenuts and the parsley. Stir through the citrus juices and season to taste. Set aside to cool.
Preheat the oven to 180°C. Brush a 20 x 30cm shallow baking dish with olive oil.
Spread the fish slices out (if too thick, flatten with a rolling pin between 2 sheets of plastic wrap). Sprinkle the fish with salt and freshly ground pepper. Place a spoonful of the filling on each slice and roll up. Place the rolls side by side in the prepared dish and sprinkle with the remaining filling and the olive oil. Tuck bay leaves between each roll and at the end of each row.
Bake 15 minutes or until the fish is opaque and just cooked through. Serve warm or at room temperature. Makes 12 rolls