Step 1

To prepare the filling, put the chopped onion, garlic, pine nuts, capers, olives, grated Parmigiano Reggiano, breadcrumbs, tomato purée, extra virgin olive oil, parsley and salt in a bowl and mix well. You may have to add more extra virgin olive oil, depending on the breadcrumbs and how much they absorb the liquids. You need to obtain a soft enough stuffing so that when you press it with your hands, it retains the shape you give it and doesn't crumble.

Step 2

Now take one slice of swordfish, cut it in half and remove the skin. Then, using a sharp knife, slice it in half horizontally. Flatten each slice using a meat mallet. As swordfish is delicate, cover it with some baking paper while flattening it, this will reduce the risk of tearing. Cut each flattened steak in half and keep them aside. Do the same thing with the second slice of swordfish.

Step 3

To make the involtini, put some filling at the lower end of the swordfish steak. You should try and put at least 1 or 1 ½ tbsp of filling per slice. Press the filling with your hands, so it becomes like a patty. Now, roll the fish over it and close it with a toothpick. Repeat this for all the slices of swordfish and keep them aside.

Step 4

Put the chopped onion in a pot with the extra virgin olive oil and sauté for a few minutes on a very low flame. When soft and transparent add the diced tomatoes and let that cook for 3 minutes.

Step 5

Now add the swordfish involtini and pour the white wine on the top. Increase the flame to burn off the alcohol. Add the water and salt and let the involtini cook on a very low flame for 10-15 minutes or until cooked through. Make sure to delicately flip them over once midway.

Step 6

Remove the toothpicks and serve warm.