Swordfich fillets and mild pancetta with herbs

Swordfish fillets are ideal as a fast and very fresh main course for the summer. Mediterranean fish should never be lacking on our tables and in this case swordfish marries perfectly with olives, cherry tomatoes and a few leaves of fennel.

To give oomph to the swordfish fillets stuff the thin slices with mild pancetta, but take care with the combination: goodness can lead to exaggeration. With this dish you can organize a party with friends or impress with a romantic dinner. Serve the stuffed fillets for a family dinner and you’ll make the children happy too. Serve the stuffed fillets with a good dry white wine, well chilled, accompanied by toasted bread.

The Recipe:

• Blanch the tomatoes for 10 seconds in boiling water, peel and cut into 4 pieces, removing the seeds. Dice the pulp.
• Lay the slices of swordfish on a cutting board and stuff them with the pancetta, a few leaves of fennel, a little grated orange peel, salt and pepper.
• Roll them up and clamp the edges with some toothpicks or with kitchen twine.
• Brown the fillets at a very high heat, in a little oil and with the clove of garlic.
• Then simmer with white wine and allow it to evaporate.
• Remove the garlic and add the chopped tomatoes, a handful of olives and the basil.
• Cover and cook for a few minutes.
• Serve with a drizzle of raw olive oil.