Swordfish Involtini with Roasted Vegetables
Thin swordfish steaks stuffed with breadcrumbs and herbs, baked until tender alongside potatoes, carrots, broccoli, and tomato. A restaurant-worthy Italian dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 thick-cut (6 oz each) swordfish steaks
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- ½ lb potatoes, halved
- 1 cup each (mixed) carrots, broccoli, tomato halves
- 1 whole lemon
Instructions
- 1
Heat oven to 400°F. Toss potatoes, carrots, broccoli, and tomato halves with olive oil, salt, and pepper on a sheet pan.
- 2
Mix panko, parmesan, parsley, minced garlic, salt, and pepper in a small bowl until breadcrumb mixture is moist.
- 3
Butterfly each swordfish steak by slicing horizontally without cutting all the way through, then opening like a book.
- 4
Divide breadcrumb filling between the two steaks, pack gently into the center, then fold back over and secure with a toothpick.
- 5
Nestle involtini among the vegetables, drizzle everything with olive oil, and bake until swordfish is opaque, 12–14 minutes.
- 6
Serve immediately with lemon wedges alongside.
Tools you’ll need
- sheet pan
- small mixing bowl
- sharp knife
- toothpicks
- oven set to 400°F
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
